Port Baked Camembert with Apple, Walnuts and Honey

Recipe courtesy of Bertus Basson as prepared at a recent EGGcademy Cooking Class. baked-brie-platesetter-blogjpg


  • 120g Camembert per person
  • 200g toasted walnuts
  • 150g honey
  • Dash of port
  • 1/2 apple per person thinly sliced
  • Grissini / your favourite bread


  1. Lay out the Camembert in the pan. Insider’s tip: Set the EGG for indirect cooking with the convEGGtor in place. You want to heat the cheese gently at a low heat.
  2. Dress with the port, nuts, honey and apple.
  3. Place in the EGG until cheese is warm and slightly melted.
  4. Serve with a stack of grissini or your favourite bread

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