Baked Camembert with De-Stress Drizzle



Relax and indulge with this nut and berry laden gooey baked Camembert topped with a blueberry maple Adaptogenic De-Stress drizzle. So insanely moreish, believe us when we say it wont last long.⁠

1 x 250g Camembert, at room temperature⁠⠀
1 x Sprig each of fresh thyme and rosemary⁠⠀
1 x Tbsp. maple syrup⁠⠀
1-2 x Tsp. Adaptogenic De-Stress
60g Blueberries⁠⠀
25g Pecan nuts, chopped⁠⠀
Warm crusty bread⁠⠀



  1. Preheat fan forced oven to 180°C. ⁠⠀
  2. Line a baking sheet with parchment paper.⁠⠀
  3. Using a sharp knife, score a diamond pattern lightly into the Camembert. ⁠⠀
  4. Place the Camembert onto the parchment lined baking sheet/pan.⁠⠀
  5. Pull the thyme and rosemary leaves from their stalks and scatter on top of the cheese, then season with salt and pepper. ⁠⠀
  6. Combine the blueberries, maple syrup, Adaptogenic De-Stress and pecans in a bowl, stirring well, and then very carefully spoon on top of the cheese.⁠⠀
  7. Place in the oven for 15-18 minutes or until the cheese starts to run and the berries are beginning to burst.⁠⠀
  8. Cut the bread into thick chunks or slices and serve with the cheese, to be dunked in.⁠⠀