Baked Camembert with bourbon and brown sugar bacon
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Martin Poole
Baked Camembert with bourbon and brown sugar bacon
What better way to kick off a party than with a bread bowl full of oozing melted cheese topped with sweet and salty bacon bits? Grab a crispy crouton and get dipping!
Serves: 6-8
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
407Kcal
Fat
18gr
Saturates
8gr
Carbs
42gr
Sugars
11gr
Fibre
2gr
Protein
17gr
Salt
1.8gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 1 x 400g artisan sourdough boule
- 2 tbsp olive oil
- 150g onion chutney
- 1 x 250g Camembert
- 3 rosemary sprigs, plus extra to garnish
- 1 tbsp bourbon or whisky
- 100g bacon lardons
- 1 tbsp dark brown sugar
Step by step
- Preheat the oven to 200°C, fan 180°C, gas 6. Cut the top off the boule and remove a deep round of bread from the middle to hold the cheese. Cut this bread and the lid into chunky pieces, drizzle with 1 tablespoon of oil and bake on a tray in the oven for 15 minutes, or until golden and crisp.
- Spread the onion chutney inside the hollowed-out bread. Unwrap the Camembert and thinly slice the top rind off the cheese, then cut a few slashes into the cheese. Place in the middle of the boule and transfer to a baking tray. Add 2 sprigs of rosemary and pour over the bourbon. Bake for 35-40 minutes, or until the cheese is oozy.
- Meanwhile, chop the remaining rosemary. Heat 1 tablespoon of oil in a frying pan and cook the bacon for 4-5 minutes until golden and starting to crisp. Add the chopped rosemary and brown sugar and cook, stirring, for 2-3 minutes, until sticky.
- When the cheese is ready, top with the bacon, garnish with extra rosemary and serve with the baked croutons on the side for dipping.
