clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Date Stuffed Camembert with bruschetta on a white plate

Date Stuffed Camembert

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


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!


  • 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


  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

Keywords: Date Stuffed Camembert

Join the Cartel

Indulge in mouthwatering recipes, secret ingredients, and expert cooking tips straight from our culinary masterminds.