Camembert with Balsamic Bell Peppers

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

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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

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Directions

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

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.

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