Baked Camembert With Pistachios & Cranberries |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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Got this recipe from the Betty Rosbottom article in the local paper. Plan on serving/eating it right away because the cheese does harden up quickly and the dish gets fairly mutilated once people dive into it. I just love the mix of flavors and textures with this dish. I prefer toasted baguette, but crackers or other breads would also work. Ingredients:
1 (8 ounce) round chilled camembert cheese or 1 (8 ounce) brie cheese |
1/4 cup dried cranberries, chopped |
1/4 cup shelled pistachios, chopped |
1 teaspoon grated orange zest |
toasted baguette, slices or crisp cracker |
Directions:
1. Slice the rind off the top of the cheese.
2. Combine cranberries, pistachios, orange zest in small bowl; then mound this mixture on top of the cheese.
3. Place cheese on foil-lined baking sheet and refrigerate 30 minutes or longer. (Cheese can be prepared 4 hours ahead if covered and refrigerated.).
4. When ready to bake cheese, arrange rack at center position and preheat oven to 350 degrees.
5. Bake cheese until warm & just softened, about 6-8 minutes. Watch carefully. Check to see if cheese is softened by touching with your fingers. It should be slightly soft when pressed lightly.
6. Remove and cool, about 3-4 minutes.
7. Transfer to serving tray. (Trim foil if you wish).
8. Surround with bread and/or crackers.
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