We’re continuing Friendsgiving week with the PERFECT and EASY fall appetizer you have to make this year, holiday or not. This appetizer is warm, and creamy, and a little sweet – but a lot good. I mean. Really good.
I love an easy appetizer that feels special but doesn’t require a crazy amount of effort (honestly, there’s only a few recipes I’m willing to make that do). But the flavors in this are perfectly balanced, with that tangy, creamy, sweetness. And literally you can put this together in 30 minutes with barely any hands on effort.
First, you’ll make the balsamic vinegar caramelized figs. It’s just some vinegar, honey, brown sugar, vanilla and salt. You toss sliced figs with the mixture, and roast at 400 for about 20-25 minutes. Then, while those guys cool, you score the camembert and bake it right in the wood it comes in for 15-20 minutes. That’s it!
I want to note that while this recipe calls for balsamic vinegar, cinnamon pear vinegar (which I used in this angel food cake recipe) is totally worth hunting down.
The one I have is from Napastak, which I picked up during our trip to wine country last year, but I’ve linked a few options for you here!
Baked Camembert with Balsamic Vinegar Caramelized Figs
- 1 lb figs, sliced
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 1 tbsp brown sugar
- 1/4 tsp salt
- 8 oz round of camembert in wood
- Preheat oven to 400. Line baking sheet with silpat, foil, or parchment. Set aside.
- Combine figs with all ingredients, except the camembert, in a bowl and toss gently until figs are well coated.
- Spread figs on prepared baking sheet and roast for 20-25 minutes, until soft and the vinegar mixture is starting to bubble and look candy-like.
- Remove camembert wrapper from the round, then place the cheese back in the wooden container it came from; leave off the top.
- Score the camembert deeply in a cross hatch pattern.
- Bake the camembert for 15 minutes.
- Remove the camembert and place on a dish, topping with the figs. Serve immediately.