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Date Stuffed Camembert

Gooey, creamy, and straight up decadent… this date stuffed camembert recipe is a real crowd pleaser. The combination of sweet dates, earthy thyme, and creamy camembert make it the ideal New Years eve party snack!

Date Stuffed Camembert with bruschetta on a white plate
A gooey, baked camembert topped with crunchy pistachios and chewy dates. Throw this together in less than 30 minutes for a fuss-free, quick and easy appetizer or canape. That’s right, with minimum effort you’ll get an elegant appetizer to feed a large crowd. Accompany the best-baked camembert with crusty bread or crackers for dipping. The great thing about this recipe is that you can play around with the ingredients. Change it up by swapping out pistachios with walnuts, or try soft-dried figs instead of dates. You can even give it a go with brie instead of camembert! For even more snack ideas visit our website here. Finally, if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Watch the full video here. Happy cooking!
Date Stuffed Camembert with bruschetta on a white plate

Frequently Asked Questions

Can I make this gluten-free?

This dish is gluten free! Enjoy!

Can I use other toppings?

Absolutely! Swap out the pistachios with walnuts, or try figs instead of dates. Make sure you share your version of this with us, we’d love to see it!

 

 

Date Stuffed Camembert with bruschetta on a white plate
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Date Stuffed Camembert with bruschetta on a white plate

Date Stuffed Camembert


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  • Author: Jess Bunn
  • Total Time: 16 minutes
  • Yield: 1 Camembert
  • Diet: Vegetarian

Description

Gooey, creamy, and straight up decadent… this date stuffed camembert recipe is a real crowd pleaser. The combination of sweet dates, earthy thyme, and creamy camembert make it the ideal New Years eve party snack!


Ingredients

Units
  • 1 Camembert wheel (if vegetarian read the label and ensure its made without animal rennet)
  • 25g Pistachios (or a handful)
  • 4 Sprigs of thyme
  • 80g Dates
  • 2 tbsp Olive oil
  • 1/2 tsp Za’atar
  • 1 tbsp Honey
  • Flaked sea salt

Instructions

  1. Remove the stones from the dates and chop them into quarters. Put them aside and preheat your oven to 165°C.
  2. Slice off the top of the camembert, cutting off just over a half centimeter. This will be used to form the lid of your stuffed camembert.
  3. Using a round pastry/cookie cutter, cut a whole out from the centre of the lid. This will be where you will stuff your dates.
  4. Finely chop the pistachio.
  5. Now, heat up the olive oil on a medium heat and pan fry the dates until the skin is crispy and golden.
  6. Turn off the heat and add the honey, springs of thyme, pistachios, za’atar, and a generous pinch of flaked sea salt to the dates.
  7. Pop the lid on your camembert and add date mixture in the whole of the lid.
  8. Place the camembert in the oven and bake on 165°C for 6 minutes, or until gooey.
  9. Enjoy with slices of toasted baguette or dip your favourite cracker into the creamy melted camembert.
  • Prep Time: 10 minutes
  • Cook Time: 6 minutes
  • Category: Quick and Easy
  • Method: Baking
  • Cuisine: Snack
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2 Responses

  1. I’m confused…about the cutting of the top. What size cookie cutter? Place the lid back on and then the dates and bake? Does not make sense to me? Why put the “lid,” in then the dates? Sorry for the confusion.

  2. Hi! Use any size cutter you feel is right for your size of camembert. I used a 6cm cutter. I cut the top off so the sticky dates can sink into the soft camembert centre as it bakes and infuse the filling with their flavour. If we didn’t cut off the rind, it would just sit on top. We cut the hole in the rid so the dates and peek through which looks much better for presentation

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