Baked Camembert Fig Sandwich Eva Koper

Baked Camembert Fig Sandwich

My boyfriends literal words “this is probably the best thing you have ever made” 🥹. THATS HOW GOOD THIS IS!! 🤯🫶🏼 The sandwich is topped with melted Camembert, fig, roasted pecan nuts and chili honey! Definitely something you wanna try
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Cooking time 5 mins
Oven time 20 mins
Total time 25 mins
course Lunch
cuisine Mediterranean
servings 4 sandwiches


  • Oven


  • 1 good quality camembert (the cheap ones will not melt properly)
  • spring rosemary
  • 2 twigs thyme
  • 4 slices bread
  • 4 figs
  • 10 g pecan nuts (roasted)
  • 2 tsp honey
  • 2 tbsp chili honey (chili flakes mixed with honey)


  • Preheat the oven on 180°C.
  • Remove the packaging and arrange the Camembert in a small baking pot.
  • Score a deep cross or a crosshatch pattern on the top rind of the cheese.
  • Cut the rosemary springs into pieces and place them in the crosshatch pattern. Sprinkle fresh thyme leaves on top.
  • Place in the oven for 15-20 minutes or till melted.
  • In the meantime, cut the figs in slices, roaster the pecan nuts in a pan and toast the slices of bread.
  • Place the bread on a plate, assemble fig slices on top. Take the camembert out of the oven and place it on top. Add the roasted pecan nuts and finish with a drizzle of chili honey.
course Lunch
cuisine Mediterranean
keyword Baked Camembert, fig, Sandwich
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