Pistachios and “pickled” peppers top warm, creamy Camembert in this festive appetizer.
teaspoon olive or vegetable oil
medium red bell pepper, chopped (1/2 cup)
teaspoon packed brown sugar
tablespoon balsamic vinegar
round (8 ounces) Camembert cheese
medium green onions, chopped (2 tablespoons)
tablespoon chopped pistachio nuts
dozen assorted crackers or small cocktail bread slices
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.
Meanwhile, place cheese in ungreased decorative ovenproof plate or shallow ovenproof serving bowl. Bake 10 to 12 minutes or until soft.
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 INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
- 80 ),
% Daily Value
- Total Fat
- 9 g
- 9 %
- (Saturated Fat
- 4 g,
- 4 %
- 15 mg
- 15 %;
- 260 mg
- 260 %;
- Total Carbohydrate
- 8 g
- 8 %
- (Dietary Fiber
- 1 g
- 1 %
- 5 g
- 5 %
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.