Spicy Chorizo Baked Camembert
Upgrade your camping appetizers with this delicious spicy chorizo baked camembert! The warm camembert mixes with the perfectly sweet and spicy sauce to create the ultimate dip for bread or crackers. Perfect for a holiday appetizer as well!
Everyone needs a good appetizer to wow any dinner party (or camping companions), and this baked camembert does not disappoint! I love a baked cheese appetizer because you can really play around and get creative with the flavour combinations. If you’re looking for some more ideas, check out my Honey, Rosemary and Walnut Baked Brie or Peach and Walnut Baked Brie. All great options for the upcoming holiday season!
Ingredients
Cheese (of course) - I used Camembert in this recipe but you can easily use Brie or another round soft cheese like feta. Ideally we want something that is going to soften into a beautiful spreadable dip (so a hard cheese, like parmesan, is not the best option in this case).
Chorizo sausage - this brings a spicy and savoury component to this dish. A lot of baked cheese recipes are on the sweeter side using things like jams, honey, fruit, etc. (which pairs well with the tangy, rich cheese) and this is just adding an extra flavour note. Some substitutions for chorizo could be bacon, prosciutto, or another sausage of choice.
Tomatoes - these will soften and release their juices to blend into that delicious spice and fat from the chorizo, as well as bring a slight acidic component to the dish which helps balance some of the spice, richness, and sweetness.
Chili paste - just to amp up that spice level a little more. Omit if you don’t like it too spicy!
Honey - the sweetener of choice (I just love the flavour!). Can use fruit jam (fig or peach would work great) in place if you wish.
Bread - you gotta scoop up all that delicious cheese and sauce with something! I love baguettes for this purpose and a big TIP: toast the pieces over the campfire to give them a little char beforehand! Delicious!
Instructions
Start by cooking the sausage in a pan over the campfire until crispy. Make sure to break up the chunks well so you have even cooking and get small pieces you can scoop up with the bread and cheese.
Add the sliced cherry tomatoes and cook for a few minutes until they start to soften and release their juices.
Then add the Camembert in the middle and drizzle with honey and chilli. Cover with a lid or tin foil and let simmer for 10-15 minutes, until the cheese starts to bubble and ooze into that delicious mixture. At this point you don’t want your fire to be roaring hot, just a nice simmering temperate so that the bottom doesn’t burn before the cheese is ready.
Top with fresh chives and cracked pepper. Dip in with some toasted campfire baguette!
Hopefully this gives you some ideas for your next camping trip or the upcoming holiday season! Let me know your thoughts in the comments!