How can I store the camembert in pumpkin?

In the fridge: Store leftovers for a maximum of 2 days in a sealed container. In the freezer: Not recommended to freeze due to the texture of the melted cheese. Reheating: Warm the pumpkin again covered in an oven at 160°C for 10-15 minutes.

Can I prepare this recipe in advance?

Yes, you can hollow out and fill the pumpkin in advance. Store covered in the fridge and bake just before serving.

Which wine pairs with this dish?

A dry white wine such as Chardonnay or Sauvignon Blanc pairs perfectly.

Can I use a different cheese than Camembert?

Yes, brie is a good alternative. Pay attention to the size so it fits in the pumpkin.

Is this also tasty without alcohol?

Absolutely, replace the white wine with apple juice or vegetable broth, or leave it out.

Camembert in pumpkin with cranberries and bacon

Name: Camembert in pumpkin with cranberries and bacon
Cook time: 40 min
Total time: 40 min
Yield: 5P
Ingredients: 1 pumpkin (just slightly larger than the Camembert); 1 Camembert (removed from packaging and wooden box); 2 cloves of garlic; A few sprigs of rosemary; 1 tablespoon cranberry sauce (link to our recipe); 150 g bacon; 80 ml white wine; 1 handful of pecans or nuts of your choice; Salt and pepper from the mill; 1 French loaf; Olive oil; Bruschetta herbs

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40min

•

Easy

An easy festive appetizer to share, made with everyday ingredients but always impressive in taste and appearance: creamy Camembert, baked in a pumpkin, with crispy bacon, rosemary, cranberry sauce, white wine, and nuts. Served with bruschetta croutons for cozy dipping. Easy, delicious, and instantly adds atmosphere to the table!

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Ingredients

What do you need?

Quantity: 5P

Camembert in pumpkin
1 pumpkin (just slightly larger than the Camembert)
1 Camembert (removed from packaging and wooden box)
2 cloves of garlic
A few sprigs of rosemary
1 tablespoon cranberry sauce (link to our recipe)
150 g bacon
80 ml white wine
1 handful of pecans or nuts of your choice
Salt and pepper from the mill

Bruschetta croutons
1 French loaf
Olive oil
Bruschetta herbs

1 pumpkin (just slightly larger than the Camembert)
1 Camembert (removed from packaging and wooden box)
2 cloves of garlic
A few sprigs of rosemary
1 tablespoon cranberry sauce (link to our recipe)
150 g bacon
80 ml white wine
1 handful of pecans or nuts of your choice
Salt and pepper from the mill

1 French loaf
Olive oil
Bruschetta herbs

Make it veggie!

Leave out the bacon bits or replace them with crispy fried smoked tofu or plant-based bacon strips for a veggie-friendly version with the same crunch.