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Prep 25min
Total40min
Ingredients8
Servings12
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Ingredients
1
teaspoon olive or vegetable oil
1
medium red bell pepper, chopped
1/2
teaspoon packed brown sugar
1
tablespoon balsamic vinegar
1
round (8 ounces) Camembert cheese
2
medium green onions, chopped (2 tablespoons)
1
tablespoon chopped pistachio nuts
48
assorted crackers or small cocktail bread slices
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Steps
1
Heat oven to 350°. Heat oil in 10-inch nonstick skillet over medium heat. Cook bell pepper in oil 8 to 10 minutes, stirring occasionally, until tender. Stir in brown sugar and vinegar. Cook 1 to 2 minutes or until pepper is glazed.
2
Meanwhile, place cheese in ungreased decorative ovenproof plate or shallow ovenproof serving bowl. Bake 10 to 12 minutes or until soft.
3
Spoon bell pepper mixture over cheese. Sprinkle with onions and nuts. Serve with crackers.
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The bell pepper mixture can be made up to 24 hours in advance; cover and refrigerate. Just before serving, reheat in the microwave on High for 1 to 2 minutes.
Serve on a gold or silver holiday platter, and tuck a few sprigs of fresh rosemary around the cheese.
Camembert is a wonderful rich, creamy cheese from France that typically comes in a round and has a soft edible rind. When ripe, this fragrant cheese oozes slightly.
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