Baked Camembert with Balsamic Strawberries and Pistachios | culture: the word on cheese
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Baked Camembert with Balsamic Strawberries and Pistachios

Balsamic-infused strawberries and vibrant pistachios elevate this gloriously rich and oozy camembert into a winning table centerpiece.

Baked Camembert with Balsamic Strawberries and Pistachios

To keep the camembert from oozing everywhere, bake and present the wheel in the wooden case it comes in. Serve with crusty baguette or oat biscuits for a decadent pairing that will have your guests “oohing and ahhing.”
Servings 6


  • 1 cup strawberries halved (or quartered if strawberries are larger)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon honey
  • ½ teaspoon sugar
  • A pinch of kosher salt
  • A pinch of freshly cracked black pepper plus more to garnish
  • 1 8.8- ounce Le Pommier Camembert wheel
  • 3 tablespoons finely chopped toasted pistachios to garnish


  • Toss strawberries with vinegar, honey, sugar, salt, and pepper. Set aside at room temperature for at least 30 minutes and up to 3 hours.
  • Preheat oven to 350°F. Unwrap cheese from its packaging and nestle it back into its case. Slash the top a few times before placing it on a parchment-lined baking sheet. Bake for 15 to 20 minutes or until cheese is liquid in the center. .
  • Transfer baked camembert onto serving platter. Top with strawberries, chopped pistachios, and a crack or two of black pepper and eat immediately.
Special thanks to Peterson Cheese for sponsoring this recipe.

Polina Chesnakova

Polina Chesnkova is a Seattle-based food writer, cooking class instructor, and the author of Hot Cheese: Over 50 Gooey, Oozy, Melty Recipes.

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