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Hazelnut, Cranberry Rosemary Camembert

Hazelnut, Cranberry, Rosemary Camembert

Company is coming over.  What do you make?  This Camembert is way too filling to have as an appetizer and then sit down for this Ema’s Shabbat dinner so no, not then. But for nibbles & drinks? It’ll be perfect.

I like to have it all ready to go & then pop into the oven about 10 minutes before my guests are expected to arrive. That way I can take it out of the oven after we have gotten them their drinks (usually wine) & it is piping hot. The smell of the hazelnuts & cranberries roasting away? Hooo! That smell is telling my guests that they have come to a place where they will be treated warmly & well.




Hazelnut, Cranberry Rosemary Camembert


Camembert, 8 oz

1/3 Cup Hazelnuts, pieces or whole

1/3 Cup Dried Cranberries (not craisins if you can avoid them)

2 Tablespoons Light Brown Sugar

3 Tablespoons Butter

2 Tablespoons Fresh Rosemary, lightly chopped

1/2 Teaspoon Sea Salt

Quick squeeze of Fresh Lemon Juice



Heat oven to 350


Gently toast hazelnuts in a small, dry, cast iron pan over medium heat for 2-3 minutes.


Add butter, brown sugar, cranberries & give a good stir until all butter has melted. Turn off heat. Try not to eat all this topping.


Add chopped rosemary & a squeeze of lemon juice. Transfer into a bowl.


Find the side of the camembert rind where it was put together. Cut the entire top of that rind off the cheese. Put the camembert into the cast iron pan with the exposed side up.


Top cheese with all that yummy nutty topping you just made. Set aside until 10 minutes before guests come over.


Bake at 350 for 15 minutes. Serve with whatever moves you: most people like it with bread, but there are also those killer fig crackers, apple slices, or eating it off your finger.


Ta Da! You’re Done!


Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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