Camembert with Blue Cheese, Figs and Port Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 8-ounce (4 1/2-inch-diameter) firm camembert cheese with rind |
1 large egg, beaten to blend |
1 cup fresh breadcrumbs made from crustless french bread |
1 cup ruby port |
1 cup dried black mission figs, halved lengthwise |
1 tablespoon sugar |
2 tablespoons (1/4 stick) butter |
1/3 cup crumbled blue cheese |
chopped fresh chives |
1 french bread baguette, sliced into rounds, lightly toasted |
Directions:
1. Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover.
2. Bring Port to simmer in heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to small bowl. Add sugar to Port in pan; boil until reduced to thick syrup, stirring occasionally, about 5 minutes. Pour syrup over figs. (Cheese and figs can be prepared 3 hours ahead. Refrigerate cheese. Let figs stand at room temperature.)
3. Melt butter in heavy skillet over medium-high heat. Add Camembert and cook until breadcrumbs are brown and cheese is warm, about 2 minutes per side. Transfer to platter. Top with blue cheese, figs and syrup. Sprinkle with chives and surround with toasts.
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