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Baked Camembert: Easy, breezy, cheesy dates

Perfect for an afternoon of wine and gossip

The author in her kitchen

I had asked my friend Jen to come over for lunch but was really tired from cooking a slew of orders over the past few days, so I decided to keep the menu, like our friendship, easy, breezy, and yes, a little cheesy.

Enter the perfect appetizer—Baked Camembert. Elegantly French, so we felt like Emily and friends in Paris even right in the heart of Makati; quick and effortless, so we could spend more time gossiping, giggling, and waxing philosophical; and perfect with a bottle of wine that made the afternoon fly by like a TGV train.

Tales of woe, pride, and silliness, told in between swigs of chilled Sauvignon and bites of hot, melted cheese punctuated by subtle hints of sweetness—no afternoon could have been more perfect. I hope you try making this lovely little dish and have a day just as très délicieux.


  • 1 four to five inch wheel Camembert, cut into 1-inch pieces
  • 8 pitted dates, chopped
  • 1 teaspoon fresh thyme leaves
  • Crackers or crusty bread, for serving


  • Preheat the oven to 350°F [180°C].
  • Place the Camembert pieces into a 4- to 5-inch ovenproof baking dish and add the dates in thes paces between the cheese.
  • Sprinkle with thyme and bake until the cheese is bubbling, 25 to 30 minutes.
  • Serve with crackers or crusty bread.
About author


The author is the owner and general manager of www.RGTK.Shop and can be reached at [email protected].

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