Baked Camembert Salad Recipe (2024)

I filled mine with sauted mushrooms, red pepper, onions and fennel and a splash of creme balsamico for sweetness. The puff exploded, the camembert leaked, and it was still delicious. But please, unless you're talking about stuffed swans as served at the court of Henry V, don't refer to food as 'old fashioned.' Food is food, and I'm sure we all still love dishes our mothers and grandmothers taught us to make, if we dare to admit it.

The title of the article referred to "Store-Bought Camembert". I am wondering, "store bought" as opposed to????

"Spoon the onion-bacon mixture and the preserves on top of the Camembert, then place the remaining Camembert half on top..."

What do we do with the fig preserves-just serve with or spoon over top half of camembert before wrapping with pastry or brush pastry with it before baking? Add to dressing? I love fig preserves and cheese :)

I'd like a video of wrapping the puff pastry around the cheese wheel. You're wrapping a square pastry sheet around a cylinder, and it wasn't obvious to me how to do that. In the end it didn't matter, the dish was delicious and fun to eat, but I had all manner of odd folds and creases in the pastry.

I’m making now for Super Bowl party and did not use bacon as having vegetarian guests. I put cheese in freezer for 30 minutes and sliced in half easily. Put jam on one half and onions on other.

Might be stretch to call this a "salad" but looks delish :)

Could this be reheated after baking to take to party? Refrigerate or bake just before traveling and reheat?

After you seal the pastry, turn the whole wrapped cheese over so that the seam is hidden on the bottom.

The only white onions my market had were quite large. How about a more exact measurement, like 1/3 c chopped onion or 5 grams.....chopped onion. Thanks

Don't omit the preserves...I did because I was sure I had a jar in the pantry, but did not...it was very good, but I can totally see how the sweetness would enhance the muskiness of the cheese and saltiness of the bacon.

The fig preserves goes on top of the bacon and onion mixture just before you put on the other have of the cheese. This sounds sooooo good,

May I suggest you simply use a portion of the one you can find then, in an amount that approximates the size of a small white onion when available?

Wow! This was a stunner! I live in France so the ingredients may have had something to do with the magic. I made this for a friend visiting from NYC, and she has attempted to recreate it at home without the same effect. I use lardons in place of pancetta or bacon. With fresh baguette and a big plate of endive?? To die for. I will be dreaming of this meal for many years.

See step 2. It goes on cheese with onion mixture.

Used this as my 'blue print guide' to adlib ingredients I had on hand for a last min. Used Camembert, red onion, crimmini shrooms, spicy panchetta and Grey's mango CHUTNEY and English thyme from the garden. I didn't have puff pastry so used a store rolled 12" pie crust dough. Thanks for the process guidelines! Came out GREAT.

This was decadent and delicious. Vegetarians made exceptions and it was gone fast. I have been asked to make it again.

Wow! This was a stunner! I live in France so the ingredients may have had something to do with the magic. I made this for a friend visiting from NYC, and she has attempted to recreate it at home without the same effect. I use lardons in place of pancetta or bacon. With fresh baguette and a big plate of endive?? To die for. I will be dreaming of this meal for many years.

Made it pretty much as written but cut the recipe as it is dinner for one. To serve I cut the cheese and puff pastry into slices, wrapped each in a large radicchio leaf and topped with fig spread. Leaf had a bit of olive oil and salt and pepper prior to making the wrap. Amazing. Served with a cosmopolitan.

Used Brie and - I’m embarrassed to say - a slice of NJ “Taylor ham” chopped fine in lieu of bacon. Still turned out great with rave reviews from guests.

The cheese tends to find a way out. Does anyone have any tips on how to seal the pastry, totally leakproof?

That was a hit for Thanksgiving. It not only looked beautiful but everyone loved it!

What is the purpose of large, raw radicchio leaves? Seems like those will be ignored....are they for scooping the cheese? I just don't understand.

The only white onions my market had were quite large. How about a more exact measurement, like 1/3 c chopped onion or 5 grams.....chopped onion. Thanks

I'd like a video of wrapping the puff pastry around the cheese wheel. You're wrapping a square pastry sheet around a cylinder, and it wasn't obvious to me how to do that. In the end it didn't matter, the dish was delicious and fun to eat, but I had all manner of odd folds and creases in the pastry.

This is delicious but really rich. You definitely want a long baguette in hand. Also a heavy halo of dressed baby arugula works perfectly in lieu of radicchio.

I filled mine with sauted mushrooms, red pepper, onions and fennel and a splash of creme balsamico for sweetness. The puff exploded, the camembert leaked, and it was still delicious. But please, unless you're talking about stuffed swans as served at the court of Henry V, don't refer to food as 'old fashioned.' Food is food, and I'm sure we all still love dishes our mothers and grandmothers taught us to make, if we dare to admit it.

Could this be reheated after baking to take to party? Refrigerate or bake just before traveling and reheat?

Can this be made ahead and reheated?

What do they mean by “flip the parcel over”???