It’s a classic baked recipe, which everyone gushes over. It’s deep and deliciously intense. Soft cheese is the ultimate comfort food, served best with waxy-fleshed roasted potatoes, seasoned with fresh herbs or just simply, thinly sliced jamón serrano on crackers, dunked into warm melted cheese as it oozes over the sides of the pan.

For me this recipe is extra special, it’s seasoned, well coated in a beautiful dressing with crushed garlic, honey, freshly picked rosemary from the “vega”, brought together with pure pumpkin seed oil. It’s like nothing you’ve ever tasted. The cheese just absorbs the wonderful aromas and makes it, its own pleasurable delight for everyone to enjoy.


Ideal for sharing

1 ½ tablespoons Azada Pumpkin Seed Oil
250 grams camembert soft cheese, at room temperature
1 tablespoon runny honey
1 sprig of very finely chopped rosemary
2 small garlic cloves, crushed/minced/puréed
A small handful of fresh walnuts, roughly chopped
Freshly ground sea salt and ground pepper


Set the oven rack in the centre of the oven and preheat the grill to its highest setting.

Using a sharp knife, cut the white rind from the top of the cheese and lightly score the cheese with the tip of the knife. Place the cheese in an ovenproof mini non-stick egg fry pan (4.5”), to hold it snugly.

In a small bowl, combine all the ingredients, mix well and generously spoon over the top of the cheese. Place in the oven and cook until the top is bubbling away and golden. Cook until the cheese is soft to the touch but not collapsing.

Serve immediately with roasted potatoes, vegetable sticks or crackers.

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