Breaded Camembert Bites – Oven Baked
An easy starter recipe that’s great for the festive season. Breaded Camembert bites need only a few ingredients and 20 minutes to prepare. Serve up with your favourite dipping sauce or chutney for a crowd-pleasing cheesy recipe to serve at parties or special occasions, that everyone will love.
Recipe Overview
Skill Level:
EASY
Prep Time:
20 MINUTES
Cook Time:
10 MINUTES
What Makes This Recipe Great
You can make these cheese bites ahead of time and chill in the fridge or freezer.
An easy appetiser that needs only 20 minutes to make and 15 minutes to bake.
Simple, easy-to-find ingredients that come together to create a delicious recipe for the whole family.
Warm gooey cheese recipes usually go down well and these delicious breaded camembert bites are no exception. Ready in around 30 minutes, they’re quick and easy to make and can even be prepared and chilled in the fridge to make ahead of time.
Whether it’s a party, Christmas meal or anytime you want to serve dinner with a starter, these gooey, cheesy bites are just the thing. Serve them up with some Homemade Cranberry Sauce for dipping and you’ll have an impressive recipe made from scratch.
Baking in the oven means you don’t have to spend time monitoring them in a frying pan, so you can get on with other kitchen chores while they bake until golden and crispy and you’ll use less oil this way too!
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Equipment Needed:
- Baking Tray: To place the breaded Camembert wedges on for baking. Line the tray with baking paper/parchment paper.
- 3 Shallow Bowls: One for flour, one for beaten eggs, and one for the breadcrumb mixture.
- Sharp Knife: To slice the Camembert wheel into bite-sized wedges.
- Cooking Spray or Brush: For applying olive oil to the breaded Camembert bites before baking
- Tongs or Spatula: For turning and serving the bites after baking.
- Cooling Rack (optional): To let the breaded cheese bites cool slightly before serving.
Ingredients:
- Camembert Wheel: Camembert is usually sold round in a container.
- Plain Flour: Use plain all-purpose white flour to coat the cheese wedges. It helps the egg to stick.
- Eggs: Beaten and used as a binding agent to help the breadcrumbs adhere to the flour-coated Camembert wedges.
- Breadcrumbs: You can use golden breadcrumbs, homemade breadcrumbs or even panko for a crispier texture. If you don’t use golden breadcrumbs, toast them first for the best results.
- Dried Thyme: If you wish to use fresh thyme, that’s ok, just use a little more.
- Sea Salt and Black Pepper: Added for seasoning to enhance the flavours
- Olive Oil: Use mild cooking olive oil and not extra virgin olive oil for this recipe.
Substitutions and Additions:
Wondering if you can substitute or add an ingredient? Here, I will tell you if that’s possible.
Substitutions:
- Camembert: Brie makes a good substitute for Camembert as it has a similar texture.
- Dried Thyme: Substitute with dried rosemary or Italian seasoning for a different herb flavour.
- Olive Oil: Use vegetable oil, sunflower oil or canola oil if you don’t have olive oil on hand.
Additions:
- Garlic Powder: Add a pinch of garlic powder to the breadcrumb mixture for a subtle garlic flavour.
- Parmesan Cheese: Mix some finely grated Parmesan into the breadcrumbs to add extra savory flavor and crispiness.
- Chili Flakes: For a spicy kick, sprinkle some chili flakes into the breadcrumbs.
- Herbs de Provence: Add a more complex herb flavor by using herbs de Provence instead of or in addition to the thyme.
Step-By-Step Guide – How To Make Camembert Bites
Frequently Asked Question
Yes, you can deep-fry the Camembert bites. Heat the oil to about 180°C (350°F) and fry for 2-3 minutes until golden brown. Be careful not to over-fry, as the cheese can melt too much.
Ensure that the cheese wedges are well-coated, especially on the edges. Don’t skip the freezing time, this will help the cheese to hold its shape as it bakes.
The olive oil helps the breadcrumbs crisp up in the oven, giving them that golden-brown finish. Without the oil, the coating might remain pale and less crispy.
Mastering This Recipe – Expert Tips
- Don’t Skip the Olive Oil: Lightly spraying or drizzling olive oil on the breaded wedges is key to getting a beautifully golden-brown crust. It ensures even browning and enhances the flavour of the breadcrumbs.
- Avoid Over-Baking: Watch the bites closely in the last few minutes of baking. You want the cheese to be soft and gooey but not oozing out entirely. Remove them as soon as the breadcrumbs are golden and crisp.
- Serve Immediately: Serve the Camembert bites straight from the oven while the cheese is still warm and gooey. If left for too long, the cheese may firm up again.
Storage
- Fridge (After Baking): These Breaded Camembert Bites are best served fresh from the oven. However, if you have leftovers, they can be stored in an airtight container in the fridge for up to 2 days. Keep in mind that the texture of the breading may lose some of its crispness upon refrigeration.
- Reheating: To reheat, place the bites on a baking tray and reheat in a preheated oven at 180°C (160°C fan) or 350°F for about 5-7 minutes until the cheese is warmed through and the coating is crispy again. Avoid microwaving as this will cause the breadcrumbs to become soggy and the cheese to overheat and leak.
- Fridge (Before Baking): Before Baking: These cheesy bites can be chilled before baking. After coating the Camembert wedges, place them in an airtight container, and place in the fridge. They can be stored up to 2 days.
- Freezing: I don’t recommend freezing Camembert nuggets solid. The cheese will change in texture and it can effect the flavour.
Breaded Camembert Bites – Oven Baked
Ingredients
- 1 Camembert Wheel
- 25 g Plain Flour
- 2 Large Eggs, beaten
- 100 g Golden Breadcrumbs
- 1 tsp Dried Thyme
- 0.5 tsp Sea Salt
- 1 tsp Black Pepper
- Olive Oil
Instructions
- Preheat the oven to 200°C (180°C fan) or 400°F. Line a baking tray with parchment paper.
- In separate bowls, prepare the flour, beaten eggs, and breadcrumbs. Mix the dried thyme, salt, and pepper into the breadcrumbs.
- Slice the Camembert into bite-sized wedges like a pizza.
- Dredge each Camembert wedge in the flour, then dip into the beaten eggs, and coat with the breadcrumb mixture, pressing the crumbs on gently to ensure even coverage. Repeat the egg and breadcrumb steps to double coat each piece.
- Place the breaded Camembert bites onto the prepared baking tray and for best results, freeze for an hour to help prevent leaking cheese. However, if you wish, you can bake straight away.
- Lightly spray the bites with olive oil or drizzle with a little olive oil to help them crisp up while baking.
- Bake in the preheated oven for 7-10 minutes, or until the breadcrumbs are golden and the cheese is soft but not oozing out completely.
- Serve immediately with cranberry sauce or chutney for dipping.
Recipe Notes
- Double coating each Camembert wedge in breadcrumbs ensures a crispier finish. Don’t skip the second layer of egg and breadcrumbs for the best texture.
- Panko breadcrumbs can be used for an even crunchier texture. You can also add a sprinkle of Parmesan cheese to the breadcrumb mixture for extra flavour. If you choose to use panko, toast them first so they have time to brown before use.
- These breaded Camembert bites pair beautifully with sweet chutneys, cranberry sauce, or even a hot honey drizzle for a balance of savoury and sweet.
