Camembert with Balsamic Bell Pepper

Creamy Camembert is perfectly paired with a sweet-savory red bell pepper relish. MORE+ LESS-

teaspoon olive or vegetable oil

medium red bell pepper, chopped

1/2

teaspoon packed brown sugar

tablespoon balsamic vinegar

round (8 ounces) Camembert cheese

medium green onions, chopped (2 tablespoons)

tablespoon chopped pistachio nuts

assorted crackers or small cocktail bread slices

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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.

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.