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Camembert with Balsamic Bell Pepper

Camembert with Balsamic Bell Pepper
  • Prep 25 min
  • Total 40 min
  • Ingredients 8
  • Servings 12
Creamy Camembert is perfectly paired with a sweet-savory red bell pepper relish.
Updated May 5, 2010

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

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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
135
Calories from Fat
80
Total Fat
9g
0%
Saturated Fat
4g
0%
Cholesterol
15mg
0%
Sodium
280mg
0%
Total Carbohydrate
9g
0%
Dietary Fiber
1g
0%
Protein
5g
% Daily Value*:
Vitamin A
16%
16%
Vitamin C
16%
16%
Calcium
8%
8%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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