Camembert Caraway Spread

By Bellacucinam

Ingredients

• 1 (10-oz) ripe Camembert wheel with rind, quartered and at room temperature
• 3 oz cream cheese at room temperature (1/3 cup)
• 5 tablespoons sour cream
• 3 tablespoons chopped shallot
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh chives
• 8 (1/3- to 1/2-inch-thick) slices pumpernickel bread, each cut into thirds
• 1/2 stick (1/4 cup) unsalted butter, melted
• Garnish: fresh chives

Details

Adapted from epicurious.com

Preparation

Step 1

Make spread:
Purée Camembert, cream cheese, sour cream, shallot, and caraway seeds in a food processor. Stir in pepper and chives.

Make toasts:
Preheat oven to 425°F.

Brush 1 side of bread with butter and season with salt and pepper. Toast bread, buttered sides up, on a baking sheet in middle of oven until crisp, about 7 minutes. Transfer toasts to a rack to cool.

Cooks'notes:
•Spread can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

•Toasts can be made 2 days ahead, then cooled completely and kept in an airtight container at room temperature.