A whole camembert stuffed with garlic, honey and dried herbs, then wrapped in a woven bacon mat and baked until the outside crisps and the centre turns molten. The weave is what makes it work: pressing the strips flat with a rolling pin between two sheets of parchment locks them together, so the wrap holds tight and the melting cheese stays put. Bake at 180°C (350°F) for about 25 minutes, until the bacon is deep golden on all sides. Serve it hot, while the middle still flows.
Instructions
- 1
Lay out parchment paper. Arrange bacon strips in a criss-cross weave pattern (alternating over-under) to form a square bacon mat.
- 2
Cover the weave with another sheet of parchment and roll with a rolling pin to press the strips together tightly. Peel back the top parchment.
- 3
Slice the camembert wheel in half horizontally. Stuff the middle with sliced garlic, a drizzle of honey, and Italian herbs.
- 4
Close the camembert back up and place it in the center of the bacon weave. Wrap the bacon tightly around the cheese, folding all sides in.
- 5
Bake at 180°C / 350°F for about 25 minutes until the bacon is crispy and the cheese inside is gooey.
25:00 - 6
Garnish with green onions. Slice and serve immediately while the cheese is still melted.
Watch the video
Notes from our kitchen
We press the bacon weave firmly with a rolling pin before wrapping. A loose weave springs open in the oven, and the honey and melted cheese run straight out onto the parchment. Rolled tight, the strips fuse into one sheet that folds around the wheel with no gaps.
At 180°C (350°F) we watch for the top of the weave to turn deep golden, around 25 minutes. The step people rush is the fold: if the ends of the mat do not tuck snugly under the wheel, they curl back as the bacon shrinks and the seam leaks. Give it a minute out of the oven before slicing so the cheese flows rather than floods.
Variations
- Swap in brie. A small brie wheel works well in place of camembert. Choose one about the same size so the bacon mat still wraps all the way around, and bake for the same 25 minutes.
- Air fryer method. An air fryer works well at 160°C (325°F) for about 15–20 minutes. Set the wheel seam side down on a parchment liner and check that the bacon has crisped before pulling it out.
- Make it ahead. Wrap the stuffed wheel up to a day ahead and keep it covered in the fridge. Bake straight from cold, adding around 5 extra minutes for the cheese to melt through.
- Change the filling. Maple syrup can stand in for the honey, and fresh thyme or rosemary swap in for the dried Italian herbs. Keep the garlic thinly sliced so it softens fully during the bake.
Frequently Asked Questions
How do I make the bacon weave?
Lay strips in a criss-cross over-under pattern to form a square mat, then press it flat with a rolling pin between parchment so it wraps tightly without gaps.
How do I know when it is ready?
About 25 minutes at 180°C: the bacon should be crisp and golden and the cheese soft and molten inside. Give it a minute to settle, then slice and serve hot.
Can I serve it later?
It is best straight away while the centre is gooey. If it firms up, a few minutes back in the oven re-melts the camembert — do not microwave the bacon.