Baked Camembert With Pistachios & Cranberries

“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.”
READY IN:
18mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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