Description
One warm 8-ounce Camembert for six small dipping portions.
Ingredients
Scale
- 8 ounces Whole Camembert made with pasteurized milk
- 1/3 cup Walnuts, roughly chopped
- 1 teaspoon Fresh rosemary, finely chopped
- 1 tablespoon Honey
- 12 slices Crusty bread, sliced
Instructions
- Heat oven to 350°F. Remove all plastic, paper and wrapping from one 8-oz wheel of pasteurized Camembert. Put cheese in a small oven-safe ceramic dish on a baking sheet; do not assume a wooden retail box is oven-safe. Lightly score a shallow crosshatch on the top rind.
- Toast 1/3 cup chopped walnuts in a dry skillet over medium-low heat about 4–5 minutes, stirring until fragrant. Transfer immediately to a cool plate so they do not burn. Finely chop 1 tsp fresh rosemary leaves.
- Scatter rosemary over the scored cheese and bake at 350°F approximately 12–15 minutes, until the center is soft when gently pressed and the wheel still holds together. Avoid prolonged baking that can separate the cheese or make it leak from the dish.
- Top with toasted walnuts and drizzle 1 tbsp honey. Serve immediately from the dish with 12 slices crusty bread for six small appetizer portions. Record actual brand, dish size and bake endpoint in a kitchen test.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: walnuts toast 5 minutes, cheese bakes approximately 15 minutes; oven preheat excluded. Serve promptly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizers
Nutrition
- Serving Size: About one sixth of the warm cheese and walnut topping, bread excluded