Moogarita Berry-Stuffed Baked Camembert with Chili-Lime Crostini

Moogarita Berry-Stuffed Baked Camembert with Chili-Lime Crostini

This elegant yet easy baked cheese appetizer pairs warm, gooey camembert with the bright, tangy-spicy notes of Triple Berry Moogarita Jam. The jam is spooned into the center and dotted on top, then baked until molten. Serve with crisp chili-lime crostini and peppery arugula for freshness. Perfect for dinner parties or a cozy weekend snack.

Ingredients

• 1 whole 8-ounce wheel Camembert or Brie, rind intact
• 1/3 cup Triple Berry Moogarita Jam
• 1 teaspoon finely grated lime zest
• 1 teaspoon fresh lime juice
• 1 teaspoon finely chopped fresh cilantro (optional)
• 1 tablespoon toasted sliced almonds or chopped pistachios
• 1 small baguette, sliced on the diagonal into 20 slices
• 2 tablespoons olive oil
• 1/2 teaspoon flaky sea salt plus more for finishing
• 1/4 teaspoon smoked paprika
• 1 small fresh jalapeño, thinly sliced (optional, for garnish)
• 2 cups baby arugula for serving
• 1 teaspoon honey (optional, to drizzle)

Instructions

1. Preheat the oven to 375F. Place the camembert wheel in a small ovenproof dish or on a rimmed baking sheet lined with parchment.
2. Using a sharp knife, gently score a shallow crosshatch into the top rind of the cheese about 1/8 inch deep. This helps the heat and flavors penetrate.
3. In a small bowl, stir together the Triple Berry Moogarita Jam, lime zest, lime juice, and chopped cilantro if using. Reserve one tablespoon of jam mixture for drizzling after baking.
4. Spoon about 3 tablespoons of the jam mixture into the scored center of the camembert, spreading evenly but leaving the edges of the rind intact. Sprinkle the toasted nuts over the jam-filled center and press lightly so they adhere.
5. Place the camembert in the oven and bake 12 to 15 minutes, until the cheese is soft and just starting to ooze but the rind still holds shape. Keep an eye so it does not fully collapse.
6. While the cheese bakes, make the chili-lime crostini. Arrange baguette slices on a baking sheet. In a small bowl, whisk olive oil, flaky sea salt, and smoked paprika. Brush the mixture on the baguette slices and toast in the oven for 6 to 8 minutes until golden and crisp. Remove and let cool slightly.
7. Once the camembert is out of the oven, carefully transfer to a serving board. Spoon the reserved 1 tablespoon of jam mixture over the bubbling center. Scatter a few thin jalapeño slices for heat if desired, and finish with a small pinch of flaky sea salt and a light drizzle of honey if you like a sweet-salty contrast.
8. Arrange baby arugula on the board as a fresh bed next to the cheese and pile the chili-lime crostini alongside. Serve immediately so guests can scoop warm cheese and jam onto crostini, topping with arugula for a peppery bite.

Notes

• Swap camembert for a similar small wheel of brie if preferred. Reduce baking time slightly for brie if it is thinner.
• For a nuttier crunch, try pistachios or hazelnuts toasted and chopped.
• If you want more pronounced tequila-lime notes, add 1/4 teaspoon lime zest to the crostini oil and a tiny splash of tequila to the jam mixture, but do so sparingly.
• Leftover baked cheese is best eaten within a few hours. Store extra jam separately and reheat cheese briefly in a low 300F oven to revive the melt.