Coogirl Candy Baked Camembert with Rosemary Honey Crostini

Coogirl Candy Baked Camembert with Rosemary Honey Crostini

A warm, shareable baked Camembert that balances creamy, gooey cheese with the sweet-spicy kick of Coogirl Candy. Serve straight from the oven with crisp rosemary crostini and a drizzle of lemony olive oil. This elegant yet approachable appetizer is perfect for gatherings and highlights Coogirl Candy as a bold finishing condiment.

Ingredients

• 1 whole wheel Camembert or small Brie (8 ounces), rind on
• 3 tablespoons Coogirl Candy (product link)
• 1 tablespoon honey (preferably mild)
• 1 small garlic clove, peeled and halved
• 1 teaspoon fresh lemon juice
• 2 tablespoons extra virgin olive oil, divided
• Freshly ground black pepper to taste
• 1 small sprig fresh rosemary, very finely chopped, plus 4 whole sprigs for garnish
• 1 baguette, sliced on the diagonal into 16 slices
• Flaky sea salt for crostini
• Optional: a handful of toasted walnuts or sliced toasted almonds for serving

Instructions

1. Preheat the oven to 375°F (190°C). Line a small ovenproof dish or cast iron skillet with parchment, leaving some overhang to lift the cheese out later.
2. Prepare the Camembert: Score the top rind of the cheese in a shallow crosshatch pattern, about 1/8 inch deep. Gently poke the two garlic halves into the scored slits, pressing so the garlic sits just under the rind.
3. Place the cheese in the prepared dish. In a small bowl stir together Coogirl Candy, honey, lemon juice, 1 tablespoon of olive oil, and the chopped rosemary. Spoon the mixture over the top of the cheese, spreading gently so it seeps into the score marks. Grind a little black pepper over the top.
4. Cover loosely with foil and bake for 12 minutes. Remove the foil and bake an additional 8 to 10 minutes, until the center is melted and the top is glossy and bubbling but not burnt. Total bake time 20 to 22 minutes depending on your oven and cheese size.
5. While the Camembert bakes, make the rosemary crostini. Arrange baguette slices on a baking sheet. Brush each slice lightly with the remaining 1 tablespoon olive oil. Sprinkle with flaky sea salt and a pinch of finely chopped rosemary. Toast in the oven for 6 to 8 minutes or until golden and crisp. Set aside to cool slightly.
6. Remove the baked Camembert from the oven and transfer to a trivet. Garnish with whole rosemary sprigs and, if using, sprinkle toasted walnuts or almonds around the cheese. Let rest for 3 minutes so the center settles slightly but remains gooey.
7. Serve the baked Camembert hot with rosemary crostini on the side. Encourage guests to scoop warm cheese onto a crostini and add an extra smear of Coogirl Candy from the jar for an amplified sweet-spicy hit.

Notes

• Creative use of Coogirl Candy: Besides spooning it on top before baking, reserve a small spoonful to serve chilled alongside the hot cheese so guests can add extra heat and texture as they like. The jam’s vinegar tone cuts through the richness beautifully.
• Make ahead: Toast crostini up to 1 day ahead and store in an airtight container. Assemble and bake the cheese just before serving for best texture.
• Pairing: Serve with crisp white wine like Sauvignon Blanc or a bright sparkling wine to balance the heat and creaminess.