Dessert

Baked Camembert with Cranberries and Fresh Salad Recipe

ByClara Bennett November 28, 2025November 28, 2025

Introduction

This baked Camembert with cranberries and fresh salad is a delightful appetizer or light meal. The crispy coating and warm, creamy cheese pair perfectly with the tangy cranberries and crisp greens for a balanced flavor experience.

A round, golden brown breaded fried cheese patty sits on the left side of a white plate with its melted white cheese oozing out from a cut in the lower right part. On top of the patty, there is a thick layer of shiny red berry sauce with visible whole berries giving a glossy texture. On the right side of the plate is a fresh mixed green salad with dark and light green leafy lettuce, bright green cubes of avocado, and deep red sun-dried tomatoes scattered on top. Behind the plate, there are two triangular toasted bread slices stacked and a small white bowl with wooden spoon filled with more red berry sauce. The whole setup is on a white marbled surface with a wooden board under the plate and a silver fork partly visible in the lower left corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Camembert rolls (100g each)
50g cranberries
1 egg
20g flour
Breadcrumbs as needed
10g butter
100g lettuce
1/2 avocado
30g dried tomatoes
1 tbsp vegetable oil
1 tsp vinegar
1 tsp sugar
Salt and pepper to taste

Instructions

Step 1: Prepare the Camembert by coating each roll first in flour, then dip it into the beaten egg, and finally cover it thoroughly with breadcrumbs.
Step 2: Heat butter in a pan over medium heat and fry the coated Camembert rolls on both sides until they turn golden brown. Then place them in the oven at 80°C to keep warm while you prepare the salad.
Step 3: In a bowl, mix vegetable oil, vinegar, sugar, salt, and pepper to create the dressing. Cut the avocado into pieces and halve the dried tomatoes. Toss these with the lettuce and the dressing to complete the salad.
Step 4: Carefully remove the Camembert from the oven and serve immediately alongside the cranberry berries and the prepared salad.

Tips & Variations

For extra crunch, mix some chopped nuts into the breadcrumbs before coating the cheese.
Try adding fresh herbs like thyme or rosemary to the salad for a fragrant twist.
If you prefer a sweeter salad, add a handful of sliced apples or pears.

Storage

Leftover baked Camembert is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 1 day. Reheat gently in a low oven to avoid melting too much. Store the salad components separately to keep leaves crisp.

How to Serve

A white plate holds a golden brown fried cheese patty with a crispy texture, topped with a thick layer of dark red cranberry sauce and creamy white melted cheese oozing out from the side. Next to it is a fresh salad made of green and purple leafy lettuce, with small pieces of avocado and dark red dried peppers scattered on top. The plate is placed on a light wooden board, all set on a white marbled surface. In the background, there are blurred pieces of bread and a small white bowl with extra cranberry sauce. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of Camembert?

Yes, Brie or other soft cheeses with similar texture work well for this recipe if you want a different flavor.

How do I keep the breadcrumb coating from getting soggy?

Ensure the Camembert is well coated and the oil or butter in the pan is hot enough before frying to create a crisp crust. Bake at a low temperature to keep the crust intact while warming the cheese through.