Baked Camembert with Wild Blueberry Chutney and Salad

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Baked Camembert with Wild Blueberry Chutney and Salad Picture


Wild blueberry Chutney
1 tbsp (15 ml) olive oil
1 medium red onion, diced
2 tbsp (30 ml) honey
2 tbsp (30 ml) light balsamic vinegar
3 cups (720 ml) frozen wild blueberries, strained and 2 tbsp juice reserved
Salt and pepper to taste

Balsamic vinaigrette and salad
1 small clove of garlic, finely chopped
1⁄2 tsp (2.5 ml) honey
1 tsp (5 ml) Dijon mustard
1⁄4 cup (60 ml) light balsamic vinegar
1 tbsp (15 ml) olive oil
Salt and pepper to taste
1 cup (approximately 90 g) baby arugula
1⁄2 head red lettuce, washed, dried and torn into bite size pieces
2 carrots, julienned

Baked Camembert
Approximately 2 cups (500 ml) vegetable oil for frying
4 tbsp (60 ml) flour
2 eggs, whisked
6–8 tbsp (90-120 ml) breadcrumbs
4 small wheels of Camembert cheese (each approximately 1⁄4 lb or 125 g)


Wild blueberry Chutney

  1. Heat oil in a pot over medium heat. Add onions, sweat until tender and translucent, approximately 10 minutes. Add 2 tablespoons of honey, mix to incorporate until onions are caramelized and golden, approximately 2 minutes.
  2. Deglaze with balsamic vinegar and wild blueberry juice.
  3. Stir in wild blueberries and simmer until mixture has reduced to a sauce consistency, 
approximately 8 minutes.
  4. Season wild blueberry chutney with salt and pepper and remove from heat. Set aside to cool until serving.

Balsamic vinaigrette and salad

  1. In a small bowl, mix garlic, honey, mustard and balsamic vinegar together. Season with salt and pepper.
  2. Whisk in olive oil and set aside until assembly.
  3. Place arugula, lettuce and carrots in a bowl and place in fridge until assembly.

Baked Camembert

  1. Place the flour, eggs and breadcrumbs in individual, high-sided dishes.
  2. Season flour with salt.
  3. Heat oil in a non-stick sauté pan over medium-high heat. Line a tray with paper towel.
  4. Dredge each wheel of Camembert, one at a time, in flour and shake off excess. Coat 
Camembert in egg wash, followed by breadcrumbs.
  5. Gently place breaded Camembert in heated sauté pan. Once cheese is golden, 
approximately 2 minutes, flip and continue frying on other side until golden.
  6. Remove baked Camembert from pan and place on paper towel lined tray.
  7. Repeat process with remaining camembert.


  1. Place each baked Camembert on a plate.
  2. Dress salad with balsamic vinaigrette and arrange on each plate.
  3. Spoon wild blueberry chutney over baked Camembert and serve immediately.

Wild Blue is Good for You!