Baked Mont d’Or topped with Dried Fruit and Honey Recipe

Prep Time Cook Time Serves
5m 30m 4-6 as a appetizer

This is one of those appetizers that requires the least amount of work and is the most delicious. What you save in time in the kitchen, you spend in money buying the cheese. I pull this appetizer out at least once a winter. That’s when this Mont d’Or cheese is available (it’s a seasonal cheese) and it’s also the only time of year that eating this much warmed cheese seems right. Is it cold outside? Pop this in the oven and you’ll be wishing for more snow days!


  • 1 Vacherin Mont d'Or, usually 12 - 14 ounces in weight
  • 2 tablespoons honey
  • handful dried apricots, chopped
  • handful raisins
  • handful flaked almonds
  • crusty bread, for serving


Preheat oven to 350˚F. Line a baking tray with parchment paper or foil.

Remove the cover of the cheese’s wooden container and place it on the base. Using a sharp knife, make a few deep slits in the surface of the cheese. Drizzle the honey over the surface, squeezing the cheese so the honey runs into the slits. If your honey is not runny, warm it in the microwave for a few seconds.

Combine the apricots, raisins and almonds together and pour over the top of the cheese. Pat down slightly. Bake the cheese in the oven for 25-35 minutes or until bubbling. If you find the fruit and almonds start to color too much, simply cover with some foil.

Remove from the oven and carefully transfer to your serving board. Serve with lots of sliced crusty bread, fresh or toasted. Oh, and don’t forget a spoon for helping smother the bread slices with the ooey, gooey cheese. Yum.


This cheese is always sold in a thin wooden container. In France, most containers are stapled together, but sometimes you see ones that have been glued. If yours is glued, wrap the wooden container in foil before baking to ensure it stays together.

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