Baked Camembert w/ Pistachios & Dried Canberries
(from kjones28’s recipe box)
can sub 8oz brie, or Chevre du Poitou, a 6.3oz round of creamy goat cheese in a wooden box.
Source: Milwaukee Journal
Ingredients
- 1 round (8oz) Camembert cheese, chilled
- 1/4 cup dried cranberries
- 1/4 shelled pistachios, chopped
- 1 tsp grated orange zest
- Serve w/ wheat thins or crusty bread
Directions
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Preheat oven to 350
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Slice rind off top of cheese.
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In small bowl, combine cranberries, pistachios and zest, then mound this mix on top of cheese.
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Place cheese on foil-lined baking sheet and refrigerate 30 mins or longer (cheese can be prepared 4 hours ahead, cover and chill).
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When ready to bake cheese, arrange a rack at center position and preheated oven.
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Bake cheese in until warm and just soft, about 6-8 mins.
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Watch carefully.
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You can check to see if the cheese is soft by touching it w/ fingers.
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Should be slightly soft when you press it lightly.
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Remove and cool, about 30-40 mins.
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Transfer cheese on the foil to a serving tray.
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Cut or tear the excess foil away.
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Surround warm cheese with crackers/bread.
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Makes 4-6 servings.