The Lello Kitchen
Warm Camembert with Fig Jam
A warm cheese course that requires almost no preparation and gives fig preserves a reason to move beyond breakfast.
- Prep
- 5 minutes
- Cook
- 15 minutes
- Serves
- 4–6 servings
- Difficulty
- Easy
At the Lello table
The cheese should be warm enough to relax but not collapse into oil. Fig jam brings sweetness and texture; toasted nuts and thyme keep the plate savory.
Method
- Score the top rind lightly in a crosshatch pattern without cutting deeply into the cheese.
- Bake for 12 to 15 minutes, until the center feels soft when gently pressed.
- Spoon the fig jam over the warm cheese and finish with toasted nuts and thyme.
- Bring directly to the table with sliced baguette.
Cook’s notes
- Warm, not molten, gives the best texture and keeps the rind intact enough for serving.
- The cheese set itself can become part of the presentation if you are gifting or hosting.
Substitutions
- Brie can replace Camembert, but choose a small wheel rather than a wedge so it warms evenly.
- Rose or violet confit works for a more floral cheese course; use less because the flavor reads more intensely.
To serve
Serve after dinner in place of dessert, or at aperitivo with sparkling wine.
Storage & make-ahead
Bake immediately before serving. Unbaked cheese and jam keep according to their individual packages.
