Baked Camembert with Chestnuts & Chutney

A warm, gooey Camembert topped with Chestnuts, sweet red onion chutney and fragrant rosemary. Perfect for sharing with crusty bread or crackers, it's an easy crowd-pleasing starter or festive centrepiece.

 

Written by Carole Osbourne
20 minutes Serves 4 Beginner
Baked Camembert with Chestnuts & Chutney
Ingredients
  • 1 whole Camembert
  • 1 pouch Merchant Gourmet Whole Chestnuts, roughly chopped
  • 3 tbsp red onion chutney
  • 1 sprig rosemary
  • Crusty bread or crackers, to serve (optional)

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Whole Chestnuts
Whole Chestnuts
180G
  1. Preheat the oven to 200°C.
  2. In a small bowl, mix together the Merchant Gourmet Whole Chestnuts and red onion chutney.
  3. Remove the Camembert from its packaging and place in a small ovenproof dish.
  4. Spoon over approximately two-thirds of the chestnut and chutney mixture, spreading it evenly across the top.
  5. Add the rosemary sprig.
  6. Bake for 20 minutes, until the cheese is soft and melted in the centre.
  7. Remove from the oven and spoon over the remaining chestnut and chutney mixture.
  8. Serve immediately with crusty bread or crackers for dipping.

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