Red Curry Baked Camembert with Hot Honey Cracker Crust
A gooey, molten wheel of Camembert spiked with spicy Thai red curry paste and topped with a buttery, crushed cracker crust.
Baked cheese is usually a French affair, but the salty, fatty profile of Camembert is the perfect canvas for the heat of Thai aromatics. This isn't a subtle dish; it's a punchy, warm starter meant to be eaten immediately while the cheese is liquid.
The secret is blooming the curry paste in a little honey and butter before slathering it over the rind. It tames the raw edge of the herbs and allows the spice to penetrate the cheese as it softens in the oven.
Skip the baguette here and serve this with crunchy cucumber spears or thick-cut potato chips to lean into the high-low energy of the flavor profile.
Ingredients
The Cheese
- 1 8-ounce (225g) wheel of Camembert, chilled
- 1 tablespoon Thai red curry paste
- 1 tablespoon honey
- 1 teaspoon lime juice
The Topping
- 1/4 cup (25g) Ritz-style crackers, crushed into coarse crumbs
- 1 tablespoon unsalted butter, melted
- 1 tablespoon fresh cilantro, finely chopped
- 1/2 teaspoon lime zest
Instructions
- 1
Preheat your oven to 375°F (190°C) and find a small oven-proof skillet or baking dish just slightly larger than your cheese wheel.
- 2
In a small bowl, whisk together the red curry paste, honey, and lime juice until smooth.
- 3
Use a sharp knife to score the top rind of the Camembert in a crosshatch pattern, cutting about 1/4 inch deep.
- 4
Place the cheese in the baking dish and spread the curry mixture evenly over the top, pushing some into the score marks.
- 5
In another bowl, toss the crushed crackers with the melted butter and lime zest until the crumbs are evenly coated.
- 6
Press the cracker mixture firmly onto the top of the curry-slathered cheese.
- 7
Bake for 15 to 18 minutes until the cheese feels very soft when poked and the cracker crust is golden brown.
- 8
Garnish with fresh cilantro and serve immediately while the center is molten.
Tips
- → Keep the cheese in the fridge until the moment you are ready to score it; a cold wheel is much easier to cut cleanly than a room-temperature one.
- → If your red curry paste is particularly salty, reduce the amount to two teaspoons to ensure the cheese doesn't become over-seasoned.
- → Use a ceramic baking dish for better heat retention, which keeps the cheese gooey for longer at the table.
FAQ
Can I use Brie instead of Camembert?
Yes, Brie works perfectly. It has a slightly milder, more buttery flavor compared to the earthy funk of Camembert, but the texture will be identical.
Can I make this ahead of time?
You can prep the topping and the curry glaze a day early, but do not bake it until you are ready to serve, as the cheese will resolidify quickly once it cools.
What should I serve this with?
Thinly sliced green apples, cucumber rounds, or sturdy sourdough crackers provide the best contrast to the rich, spicy cheese.
You might also like
Tomato Confit Burrata Toast
Cherry tomatoes slow-cooked in olive oil until they collapse into something jammy and impossibly sweet, spooned over torn burrata on grilled bread.
The Ultimate Deviled Eggs Recipe with Crispy Shallots
This deviled eggs recipe yields a silky, pipeable filling with Dijon and smoked paprika, topped with crispy shallots. The best deviled eggs for your next party.
Smashed Cucumber Salad with Chili Crisp
Cool, crunchy cucumbers shattered with the side of a knife so they drink up a sharp vinegar-soy dressing. Topped with chili crisp for a fast hit of heat and crunch.
Authentic Pad Thai Recipe with Shrimp and Tamarind
Master this authentic pad thai recipe featuring a balanced sweet-sour sauce, chewy rice noodles, and wok-seared shrimp. Better than takeout and ready in 30 minutes.