Grilled Camembert Brûlée with Rosemary-Maple Pecans and Charred Baguette

How to Make Grilled Camembert Brûlée with Rosemary-Maple Pecans and Charred Baguette

1. 1

   Step 1: Make rosemary-maple pecans

   In a medium skillet over medium heat, combine pecans, maple syrup and chopped rosemary. Stir constantly for 4–6 minutes until syrup thickens and pecans are evenly glazed; remove to a sheet of parchment to cool and crisp. Break any large clusters once cool.

   For this step

   • 1 cupPecan halves
   • 2 tbspPure maple syrup
   • 1 tbspFresh rosemary, finely chopped
   
2. 2

   Step 2: Slice and oil the baguette

   Cut the baguette on a bias into about 12 slices (roughly 1/2" thick) so there are approximately 3 slices per person. Lightly brush both sides with olive oil and set aside on a tray ready to grill.

   For this step

   • 1 loafBaguette
   • 1 tbspExtra-virgin olive oil
   
3. 3

   Step 3: Prep and melt the Camembert on the grill

   Remove any plastic label from the Camembert and score the top in a shallow crosshatch. If in a wooden box, keep it in the box (remove paper) or place the cheese in a small cast-iron skillet; alternatively wrap the base loosely in foil to catch run-off. Preheat grill to medium (about 375–400°F / 190–205°C) and place the cheese on indirect heat with the lid closed for 8–12 minutes, until the center yields but the rind still holds shape.

   For this step

   • 8 ozWhole Camembert (in wooden box or 8 oz round)
   
4. 4

   Step 4: Brûlée the top (torch and grill alternatives)

   Evenly sprinkle the sugar over the hot cheese and caramelize with a handheld culinary torch, moving the flame until the sugar forms a crisp, deep amber crust. If you don’t have a torch, move the cheese to the hottest spot on the grill or under a hot broiler for 1–2 minutes—watch closely to avoid burning; a spoonful of sugar can be melted in a small pan and flipped over if needed for an instant shard.

   For this step

   • 2 tbspTurbinado or granulated sugar (for brûlée)
   
5. 5

   Step 5: Char the baguette and assemble

   While finishing the brûlée, grill the oiled baguette slices over direct heat 1–2 minutes per side until lightly charred and crisp. Transfer the brûléed Camembert to a serving board, mound the rosemary-maple pecans on top, sprinkle with flaky sea salt and a light grind of black pepper if desired, and serve immediately with the charred baguette slices (about 3 slices per guest).

   For this step

   • 1 tspFlaky sea salt (for finishing)
   
6. 6

   Step 6: Garnish ideas, torch alternatives & make-ahead tips

   Garnish options: drizzle of aged balsamic, thin apple slices, quince paste or a scattering of microgreens. Torch alternative: use the grill’s hottest zone or oven broiler; caramelize sugar in a small skillet and spoon shards over cheese for a crunch. Make-ahead: roast and glaze pecans up to 2 days ahead and store airtight; slice and oil baguette just before grilling; assemble and melt cheese on the grill 10–15 minutes before serving for best ooze.
   

1. In a medium skillet over medium heat, combine pecans, maple syrup and chopped rosemary. Stir constantly for 4–6 minutes until syrup thickens and pecans are evenly glazed; remove to a sheet of parchment to cool and crisp. Break any large clusters once cool.
2. Cut the baguette on a bias into about 12 slices (roughly 1/2" thick) so there are approximately 3 slices per person. Lightly brush both sides with olive oil and set aside on a tray ready to grill.
3. Remove any plastic label from the Camembert and score the top in a shallow crosshatch. If in a wooden box, keep it in the box (remove paper) or place the cheese in a small cast-iron skillet; alternatively wrap the base loosely in foil to catch run-off. Preheat grill to medium (about 375–400°F / 190–205°C) and place the cheese on indirect heat with the lid closed for 8–12 minutes, until the center yields but the rind still holds shape.
4. Evenly sprinkle the sugar over the hot cheese and caramelize with a handheld culinary torch, moving the flame until the sugar forms a crisp, deep amber crust. If you don’t have a torch, move the cheese to the hottest spot on the grill or under a hot broiler for 1–2 minutes—watch closely to avoid burning; a spoonful of sugar can be melted in a small pan and flipped over if needed for an instant shard.
5. While finishing the brûlée, grill the oiled baguette slices over direct heat 1–2 minutes per side until lightly charred and crisp. Transfer the brûléed Camembert to a serving board, mound the rosemary-maple pecans on top, sprinkle with flaky sea salt and a light grind of black pepper if desired, and serve immediately with the charred baguette slices (about 3 slices per guest).
6. Garnish options: drizzle of aged balsamic, thin apple slices, quince paste or a scattering of microgreens. Torch alternative: use the grill’s hottest zone or oven broiler; caramelize sugar in a small skillet and spoon shards over cheese for a crunch. Make-ahead: roast and glaze pecans up to 2 days ahead and store airtight; slice and oil baguette just before grilling; assemble and melt cheese on the grill 10–15 minutes before serving for best ooze.