- 4
Ingredients
- 1 8 ounce round camembert cheese, chilled
- 1/4 cup dried cranberries
- 1/4 cup shelled, pistachios, coarsely chopped
- 1 tsp grated orange zest
- Thin, crisp crackers, or thinly sliced baquette
Preparation
Step 1
Slice the rind off the top of the cheese and discard or save for another use. Combine the cranberries, pistachios and orange zest in a small bowl, then mound this mixture on top of the cheese.
Place the cheese on a foil-lined baking sheet and refrigerate 30 minutes or longer. (The cheese can be prepared 4 hours ahead; cover and refrigerate.)
When ready to bake cheese, arrange a rack at center position and preheat oven to 350 degrees. Bake the cheese until warm and just softened, about 6 to 8 minutes. Watch carefully. You can check to see if the cheese is soft by touching it with your fingers. It should be slightly soft when you press it lightly. Remove and cool, about 3 to 4 minutes. Transfer the cheese on the foil to a serving tray. Cut or tear the excess foil away. Surround the warm cheese with crackers or slices of a baguette.
Note: You can substitute an 8 ounce brie or Chevre due Poitou, a 6.3 ounce round of creamy goat cheese with a rind that comes packaged in a wooden box. Both work well with the pistachio/cranberry topping.
Note: Can use roasted, unsalted pistachios, which are available already shelled at Whole Foods and Trader Joes.