| 1 | teaspoon olive or vegetable oil |
| 1 | medium red bell pepper, chopped (1/2 cup) |
| 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 |
| 4 | dozen assorted crackers or small cocktail bread slices |
| 1. | Heat oven to 350°F. 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. |
| No changes. |
|
| 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 Information:
135 ( 80 ); 9 g ( 4 g); 15 mg; 260 mg; 8 g ( 1 g); 5 g 16 %; 16 %; 8 %; 4 % 1/2 ; 1/2 ; 1