Camembert with Balsamic Bell Peppers

Pistachios and “pickled” peppers top warm, creamy Camembert in this festive appetizer.

  • Prep Time 25 min
  • Total Time 49 min
  • Servings 12

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
135
(
Calories from Fat
80 ),
% Daily Value
Total Fat
9 g
9 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
15 mg
15 %;
Sodium
260 mg
260 %;
Total Carbohydrate
8 g
8 %
(Dietary Fiber
1 g
1 %
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
16%;
Vitamin C
16%;
Calcium
8%;
Iron
4%;
Exchanges:
1/2 Starch; 1/2 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.