Grilled Camembert: Hazelnut Crusted (Austrian Style) | Arteflame

Introduction

There is arguably no greater comfort than a wheel of warm, melting cheese. Transport your taste buds to a cozy Austrian ski lodge with this decadent Hazelnut Crusted Grilled Camembert. Imagine breaking through a golden, toasted hazelnut crust to reveal a river of savory, gooey cheese, instantly balanced by the tart brightness of cold cranberry jam. It is the ultimate fireside snack that feels incredibly sophisticated yet fundamentally rustic, perfect for chilly evenings outdoors.

Why This Recipe is a Keeper

I adore this recipe because it transforms a simple grocery store staple into a show-stopping appetizer with barely any effort. It is the perfect "party trick" for your Arteflame grill—the flat cooktop gives you that restaurant-quality sear without the mess of a frying pan or the risk of cheese dripping through grates. Plus, it brings people together; there is something communal and joyful about gathering around the fire to dip crusty bread into molten cheese.

Chef’s Tips for Perfection

• Keep it Chilled: Ensure your Camembert is very cold (or even briefly frozen) before breading. This prevents it from melting too fast before the crust has time to crisp up.
• Watch the Heat: Hazelnuts have high oil content and can burn easily. Use a medium-heat zone on your griddle rather than the hottest ring and keep a close eye on the color change.

Make It Your Own

If you cannot find hazelnuts, walnuts or pecans make a fantastic substitute with a similar earthy crunch. For a more savory twist, skip the cranberry jam and top with a drizzle of truffle honey or fresh thyme instead.

Ingredients

• 1 wheel of Camembert cheese (ensure it is cold/firm)
• 1 cup Hazelnuts, finely chopped or crushed
• 1 large Egg, beaten
• 1/2 cup All-purpose flour
• 1/2 cup Cranberry jam or Lingonberry preserves
• Fresh baguette or rustic crackers for serving
• 2 tbsp Butter or oil for the grill surface

Instructions

Step 1: Prepare the Breading Station

1. Begin by setting up a traditional 3-step breading station to ensure a perfect crust.
2. Place the flour in a small shallow bowl.
3. In a second bowl, whisk the egg until the yolk and white are fully combined.
4. In a third bowl, spread out the finely chopped hazelnuts.

Step 2: Coat the Camembert

1. Take your cold wheel of Camembert and dredge it gently in the flour, shaking off any excess. This helps the egg stick to the rind.
2. Dip the flour-coated cheese into the beaten egg, ensuring every side is fully moistened.
3. Finally, press the cheese firmly into the chopped hazelnuts. Roll the sides and press the top and bottom to ensure a thick, even coating of nuts adheres to the cheese.

Step 3: Prepare the Arteflame Grill

1. Fire up your Arteflame grill and wait until the flat cooktop reaches a medium heat. You do not want the fire too aggressive, or the nuts will burn before the cheese melts.
2. Apply a generous layer of butter or oil to the area of the cooktop where you plan to grill the cheese.

Step 4: Grill the Cheese

1. Place the crusted Camembert onto the buttered cooktop.
2. Grill for approximately 2 to 3 minutes on the first side, or until the hazelnuts turn a rich golden brown and become fragrant.
3. Carefully flip the cheese using a wide spatula. Grill the other side for another 2 to 3 minutes until the cheese feels soft to the touch but still holds its shape.
4. If needed, carefully roll the sides on the grill for 30 seconds to toast the perimeter.

Step 5: Garnish and Serve

1. Remove the cheese from the grill and plate immediately while hot.
2. Top generously with a dollop of cold cranberry jam or lingonberry preserves.
3. Serve with fresh baguette slices or crackers for dipping.

Tips for the Perfect Melt

Achieving the perfect consistency for grilled Camembert requires a delicate balance between temperature and timing. One of the most important tips is to ensure your cheese is very cold before you start the breading process. If the Camembert is at room temperature before it hits the grill, it may melt too quickly and lose its structural integrity before the crust has time to crisp up. You can even pop the cheese in the freezer for 15 minutes prior to breading for extra insurance. Additionally, when grilling on the Arteflame, manage your heat zones wisely. Use a medium-heat zone rather than the hottest part of the ring. Hazelnuts contain natural oils and can go from toasted to burnt rapidly, so keep a close eye on the color change. Finally, always handle the cheese gently with a spatula to prevent puncturing the rind, which would cause the delicious molten cheese to leak out prematurely.

Variations to Try

While the traditional Austrian version uses hazelnuts and cranberry, this recipe is incredibly versatile and allows for creative culinary experimentation. You can easily swap out the nut base or the sweet topping to match the season or your personal flavor preferences. Adjusting the crust changes the texture and aroma, while altering the jam can take the dish from savory-sweet to spicy or herbaceous. Here are a few excellent variations to customize your grilled cheese experience:

• Walnut & Honey: Substitute hazelnuts with crushed walnuts and top with a drizzle of truffle honey instead of jam.
• Almond & Apricot: Use sliced almonds for the crust and serve with apricot preserves for a lighter, fruity profile.
• Pistachio & Fig: Coat the cheese in crushed pistachios and serve with fig jam for a Mediterranean twist.
• Pecan & Maple: Use pecans for the crust and a drizzle of maple syrup for a more North American autumn vibe.
• Herb & Breadcrumb: Skip the nuts entirely and use Panko mixed with fresh rosemary, served with a spicy tomato chutney.

Best Pairings

To elevate this dish from a simple appetizer to a memorable gastronomic event, pairing it with the right beverage and sides is key. The richness of the melted cheese and the nuttiness of the crust call for high-acid or fruity beverages that can cut through the fat. A crisp, dry white wine like an Austrian Riesling or a Grüner Veltliner is the traditional and perhaps most perfect choice, as the acidity balances the creaminess. If you prefer red wine, opt for a light-bodied Pinot Noir or Gamay that won't overpower the cheese. For beer lovers, a Belgian Tripel or a wheat beer complements the nutty notes beautifully. On the side, besides the standard baguette, consider serving crisp green apple slices or pear wedges. The fresh fruit provides a refreshing crunch and acidity that cleanses the palate between bites of the rich, warm cheese.

Conclusion

This Austrian Hazelnut Crusted Grilled Camembert is more than just a recipe; it is a celebration of texture and flavor that highlights the versatility of your Arteflame grill. By taking a simple wheel of cheese and dressing it in a rustic coat of nuts, you create a dish that looks impressive and tastes gourmet, yet remains incredibly easy to execute. The contrast between the cold, tart cranberry jam and the warm, oozing cheese is a delight that your guests won't soon forget. It captures the essence of cozy Alpine dining right in your own backyard. Whether served as a starter to a larger grilled feast or as the star of a casual wine night, this dish is guaranteed to disappear from the plate in minutes. Fire up the grill and enjoy the gooey goodness.