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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Basked Camembert Berry Compote

Baked Camembert with Red Berry Compote

Recipe Blog Post




3 tablespoons O&V Port Wine Vinegar *

2 tablespoons water

2 rounds of Camembert cheese

4 tablespoons red berry jam (raspberry, red currant or mixed berry)

1 teaspoon O&V Melipone Vanilla *

1 ½ cups raspberries

Chopped toasted walnuts for garnish

Rosemary leaves for garnish

Sliced baguette for serving


Optional: O&V Camembert Cheese Baker





Preheat the oven toe 375F. Bake the camemberts in the oven for 12 minutes.


While the cheeses are baking, place a pan on the stove and heat together the vinegar, water, vanilla and berry jam. Bring to a boil and when thickened, add the raspberries and mix. Cook for 1-2 minutes till berries soften.


Remove cheeses from oven and pour the berry syrup over them. Sprinkle generously with rosemary sprigs and chopped toasted walnuts. Serve with sliced baguette









Serves 8-10

Total Time: 20 minutes








* The Port Wine vinegar adds a deliciously rich and intense flavor derived from the Tawny Port it is made from. The Melipone Vanilla is concentrated and aromatic adding to the flavor of this compote for the cheese.


Many Oil & Vinegar stores carry a pretty Camembert Cheese Baker – it is a perfect way to serve this pretty appetizer.


You can freeze any leftover berry compote, thaw and use over cheesecake, Greek yogurt or another round of camembert in the future.














Categories: Appetizer, Brunch, Charcuterie Board, Cheese Board, Port Wine Vinegar, Camembert, Brie, Melipone Vanilla, Red Berry Compote, Raspberries, Rosemary, Baked Cheese, Holiday Entertaining, Christmas Appetizer, Cheese Baker




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