Baked Camembert with Cranberry-Maple Compote and Toasted Pumpkin Seeds (20-Minute Appetizer)
Glossy ruby compote and nutty toasted seeds crown a bubbling wheel of soft cheese for a pleasing mix of textures: syrupy fruit, gooey interior, and a crisp crunch. The tang of cranberries and bright citrus cut the cheese's richness while toasted pumpkin seeds add autumnal depth.
Swap ingredients easily depending on pantry or diet: use pecans instead of walnuts, agave instead of maple syrup for a vegan-friendly compote (serve with plant-based camembert), or skip the citrus zest for a simpler late-season version. For a smokier note, stir a pinch of smoked paprika into the compote.
Serve straight from the oven for holiday gatherings, Thanksgiving starters, or as a crowd-pleasing cocktail hour plate. Offer sliced baguette, seeded crackers, and thin apple slices for variety. Leftovers (compote only) keep refrigerated up to 5 days and make a great sandwich spread or topping for yogurt and oatmeal.
How to Make It
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1
Preheat the oven to 200°C (390°F). Score the top rind of the camembert in a crosshatch pattern about 5 mm deep and place the wheel on a small ovenproof dish or parchment-lined baking sheet.
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2
Combine cranberries, maple syrup, brown sugar, orange zest, orange juice, and ground cinnamon in a small saucepan over medium heat. Bring to a simmer, stirring occasionally, and cook until the berries burst and the mixture thickens, about 6–8 minutes. Remove from heat.
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3
While the compote cooks, toast the pumpkin seeds and walnuts: heat a small nonstick skillet over medium heat, add the olive oil, then stir in pumpkin seeds and walnuts. Toast, stirring, until golden and fragrant, about 3–4 minutes. Transfer to a bowl and season with sea salt and black pepper; set aside to cool.
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4
Spoon the warm cranberry-maple compote over the scored top of the camembert, spreading evenly. Scatter the toasted pumpkin seeds and walnuts over the compote and sprinkle with fresh thyme leaves if using.
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5
Bake the assembled camembert in the preheated oven until the center is molten and the rind is soft, 8–10 minutes. Watch closely so the cheese doesn't overbake and leak excessively.
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6
Slice the baguette into thin rounds and toast if desired. Transfer the baked camembert to a small board or platter and serve immediately with baguette slices, apple slices, or seed crackers for spreading.
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7
Store leftover compote in an airtight container in the refrigerator for up to 5 days. Reheat gently before using; avoid reheating the cheese in the oven for long periods to prevent separation.