New Year’s Eve Treat: Camembert & Calvados


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This is a short and sweet way for me to say “happy new year” to you and your closest. Instead of gifting just booze or just cheese to your New Year’s Eve event, take both in the form of this Camembert & Calvados food gift. It’s one of the more popular food gift recipes in my arsenal, as well as my new cookbook Food Gift Love. I gift it to you now–recipe plus photos–with so much love, gratitude, and good wishes for you to continue to be amazing in 2016. Thank you for an incredible 2015 – it really was an incredible journey – and here’s to so many more delicious, wholesome food gifts in the new year.

Camembert and Colvados Eat Boutique //

Camembert and Calvados 3 //

Camembert & Calvados

Makes: 3 Servings

Prep Time: 30 Minutes


  • 1 Camembert cheese in a round wood box
  • 2 Belgian endive bunches
  • 1 baguette, cut into 1-inch pieces
  • 2 tablespoons calvados (apple brandy)


  1. Preheat the oven to 400°f. Remove the Camembert from the little round wood box it comes packaged in; retain the wood base but discard the lid. Slip in a square or round piece of parchment paper (not wax paper) cut to twice the size of the wood box. Place the Camembert on the parchment in the wood base. With a sharp knife, make 5 to 6 slits just in the top of the Camembert.
  2. Place the wood box on a baking sheet in the oven. Bake about 12 minutes or until soft and gooey. (If you’re not sure, insert a spoon into the cheese to check.)
  3. Prepare the endive by rinsing well, trimming, and separating the leaves. Place the endive and baguette slices on a serving platter.
  4. Remove the cheese from the oven and place it, still in its box, on your serving platter. Moments before serving, pour the Calvados onto the hot cheese. Slice just a few more slits in the top of the cheese to combine the booze. Enjoy by dipping bread slices and endive into the cheese.


  • Brown paper bag
  • Twine
  • Parchment paper
  • Cheesecloth


  1. Place the brandy in a brown paper bag. Shape the bag against the bottle, twisting the bag opening around the neck of the bottle. Tie the neck with a piece of twine. Fold a piece of parchment paper to half the width of a baguette. Roll the baguette in the paper. Tie around the center with a piece of twine. Cut a piece of cheesecloth to 3 times the width of the cheese. Place the cheese in the center and pull up all the sides of the cheesecloth. Twist the ends and tie with a piece of twine. Refrigerate the cheese until ready to gift. Gift as is or in a bag with recipe instructions.
Heidi Murphy/White Loft Studio

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.