Sparkling Wine Baked Camembert

Make your traditional baked cheese extra gourmet with this recipe for Sparkling Wine Baked Camembert. Camembert is baked with garlic, thyme, a splash of Haywire The Bub, and served with crispy crostini. This warm, flavourful, and creamy appetizer will be a showstopper at any fall party!

Camembert vs. Brie Cheese

Camembert and Brie are both soft-ripened cheeses with a bloomy rind and creamy interior, but they have distinct differences. Camembert originated in the Normandy region of France and has a slightly earthier, more intense flavour profile than Brie. It’s also typically smaller in size and firmer when young, becoming softer as it ripens.

Brie, on the other hand, hails from the Île-de-France region and is milder, with a buttery richness that makes it incredibly approachable. Both cheeses are perfect for baking, but Camembert’s bolder taste makes it ideal for pairing with a sparkling wine for a more complex and savoury experience.

A Simple Fall-Inspired Appetizer

Baked cheeses are a crowd favourite year-round, but I enjoy them the most during the fall and winter months. They are on the heavier and more decadent side, so indulging in them during this time of year is so comforting.

For this Sparking Wine Baked Camembert recipe, the cheese is simply elevated with fresh slices of garlic that are inserted into the camembert itself. As it bakes, it imparts a suble garlicky flavour without being too overwhelming. A sprig of thyme also adds a layer of savoury fall flavour.

The sparkling wine adds brightness and enhances the flavours of this recipe as it melts into the gooey centre. Also, as the cheese bakes, the wine evaporates slightly, leaving behind a subtle tang and effervescence that perfectly complements the rich, creamy texture of the cheese. It’s a simple yet luxurious combination that transforms the Camembert into a show-stopping appetizer!

The Perfect Sparkling Wine Pairing: Haywire “The Bub”

To elevate the baked Camembert even further, this dish is paired with a sparkling wine from British Columbia, Canada. The Bub is a sparkling wine produced by Haywire Winery in the Okanagan Region. It is crisp and refreshing that made in the traditional method, with lively bubbles and vibrant acidity. Its flavours of green apple, citrus, and subtle bready/brioche notes pair perfectly with the richness of the warm Camembert. The effervescence of The Bub also cuts through the cheese’s creaminess, allowing you to indulge bite after bite without feeling overwhelmed!

Serve this Sparkling Wine Baked Camembert with a selection of crusty bread, fresh fruit, and perhaps a drizzle of honey for a cozy appetizer or centrepiece at your next gathering. With a glass of Haywire The Bub in hand, this dish is sure to impress!

 I hope that you enjoy this recipe! For more fall appetizer inspiration, check out my YouTube video!

Get the Recipe: Sparkling Wine Baked Camembert

Sparkling Wine Baked Camembert

Melissa

Make your traditional baked cheese extra gourmet with this recipe for Sparkling Wine Baked Camembert. Camembert is baked with garlic, thyme, a splash of Haywire The Bub, and served with crispy crostini. This warm, flavourful, and creamy appetizer will be a showstopper at any fall party!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Appetizer

Cuisine Canadian, French

Servings 6

Calories 288 kcal

Ingredients

  

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For the Crostini:

• 1 baguette cut into 1-cm thick slices
• 3 tablespoons olive oil
• ¼ teaspoon sea salt

For the Baked Camembert:

• 1 wheel camembert
• 1 garlic clove thinly sliced
• ¼ teaspoon ground black pepper
• 3 tablespoons sparkling wine I used Haywire The Bub
• 2 sprigs thyme leaves removed, roughly chopped

Instructions

 

• Preheat the oven to 400 degrees F. Line a baking tray with parchment paper and set aside.
• Arrange the sliced baguette in an even layer on the baking tray. Brush both sides of the slices with olive oil and sprinkle with salt. Bake for 10 minutes, flipping halfway through cooking, or until golden brown on both sides.
• Remove the camembert from the plastic packaging and place in a small baking dish. If the camembert comes with a wood box, keep that on. Use a sharp knife to score the top of the brie into a diamond pattern. Insert the sliced garlic into the cuts in the camembert, then sprinkle with black pepper. Top the camembert with the sparkling wine and a sprig of thyme.
• Bake for 8 to 10 minutes in the centre of the oven. Then turn on the broiler and broil for 4 to 5 minutes (in the centre of the oven) or until golden, warm, and bubbling.
• Remove from the oven and garnish with the remaining sprig of thyme. Serve immediately with the crostini and a glass of Haywire The Bub and enjoy!

Video

Notes

• If you don’t want to use camembert in this recipe, you can substitute it with brie. It’s very similar in flavour, but the brie is slightly less decadent. 

Nutrition

Calories: 288kcalCarbohydrates: 21gProtein: 11gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 27mgSodium: 672mgPotassium: 134mgFiber: 1gSugar: 2gVitamin A: 325IUVitamin C: 1mgCalcium: 193mgIron: 2mg

Keyword baked brie for fall, baked briw, baked camembert, easy fall appetizers, elegant appetizers, fall baked brie, fall baked camembert, fall entertaining, fall party food

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