Camembert in pumpkin with cranberries and bacon

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40min

•

Easy

A simple festive appetizer to share, made with common ingredients but always impresses in taste and appearance: creamy Camembert, baked in a pumpkin, with crispy bacon bits, rosemary, cranberry sauce, white wine, and nuts. Served with bruschetta croutons for dipping. Easy, delicious, and instant atmosphere on the table!

A simple festive appetizer to share, made with common ingredients but always impresses in taste and appearance: creamy Camembert, baked in a pumpkin, with crispy bacon bits, rosemary, cranberry sauce, ...
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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

Leaf
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.

Preparation method

How do you make this?

Preheat the oven to 180°C.

Preparing the pumpkin: Cut the lid off the pumpkin (a bit wider) and hollow out the pumpkin so that the Camembert fits nicely inside.

Preparing the Camembert: Make crosswise cuts in the top of the Camembert with a knife.

Slice the garlic into super fine rounds and insert them into the cuts of the cheese.

Season with pepper and salt. Add some rosemary between the cuts.

Bacon bits and nuts: Fry the bacon bits in a dry pan until crispy, drain on paper towels, and distribute over the Camembert.

Chop the nuts coarsely and sprinkle over the cheese and into the pumpkin.

Finishing touches: Spoon the cranberry sauce over it and pour the white wine over the cheese.

Place the filled pumpkin in an ovenproof dish and bake for 25 minutes in the oven.

Making the croutons: Meanwhile, cut the bread into thick croutons, drizzle with olive oil, and sprinkle with bruschetta herbs.

Place the croutons on a baking sheet and put them in the oven for the last 15 minutes.

Serving: Serve the warm pumpkin with the creamy Camembert in the center of the table, along with the crispy bruschetta croutons. The pumpkin is also delicious to eat.

This is what you need:

Cheese Baker Provence 19.5x17.5cm Cheese Baker Provence 19.5x17.5cm Cheese Baker Provence 19.5x17.5cm Cheese Baker Provence 19.5x17.5cm
Cheese Baker Provence 19.5x17.5cm
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Handmade knife set with free apron Handmade knife set with free apron Handmade knife set with free apron Handmade knife set with free apron
Handmade knife set with free apron
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Baking set Baking set
Baking set
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Tips

  • You can also use walnuts or hazelnuts as an alternative to pecans. 
  • For an extra kick, you can add a little chili oil just before serving. 
  • Serve as part of a festive appetizer buffet or as a savory dish at brunch. 
  • Leftover pumpkin? Use the scooped-out flesh for soup! 
  • Don't have cranberry sauce? Feel free to replace it with fig jam or honey. 
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Did you recreate this recipe and was it tasty? Be sure to share it on social media and tag @sofiedumontchef! I would love that! Enjoy.