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Baked Camembert with Homemade Blackberry Jam & Pistachios Recipe

Baked Camembert With Homemade Blackberry Jam & Pistachios Recipe

Baked Camembert With Homemade Blackberry Jam & Pistachios Recipe

This decadent appetiser is sure to be a hit at your next dinner party. Blackberries are loaded with antioxidants called anthocyanins and resveratrol which protect cells in your body from oxidative stress. They’re also a great source of vitamin C and A and have impressive anti-inflammatory properties.

Serves 8-10




  • 1 rustic sourdough baguette, thinly sliced
  • 1 tbsp olive oil
  • 1 full camembert
  • Small handful fresh rosemary or thyme
  • ½ cup blackberries + extra for decoration
  • Handful of pistachios, roughly chopped
  1. Preheat your oven to 180°C.
  2. Place bread slices on a baking tray and brush with olive oil. Place in the oven for 6 mins. Then arrange on a serving dish.
  3. Remove cheese wrapper and place it on a square of baking paper, enough to wrap the whole cheese in.
  4. If your cheese came in a wooden container you can put the cheese back in the wooden bottom with the baking paper still wrapped around the cheese. This will help prevent the cheese from running.
  5. Make two cuts in the top of the cheese like a cross and push some herbs into the cuts.
  6. Place the cheese on the baking tray and put in the oven for 18 mins.
  7. While the cheese is cooking, place the blackberries and 3 tbsp of water in a small saucepan and simmer for 5 mins with the lid on until you have a jam-like consistency. You can add a little more water to loosen, if necessary.
  8. Top baked camembert with blackberry jam and extra whole blackberries. Put the cheese back in the oven for another 8 mins.
  9. Top with fresh herbs, pistachios and serve with crusty bread.


Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .