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Camembert with Balsamic Bell Peppers

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Betty Crocker Kitchens
Updated May 18, 2005
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Pistachios and “pickled” peppers top warm, creamy Camembert in this festive appetizer.

Camembert with Balsamic Bell Peppers

  • Prep Time 25 min
  • Total 49 min
  • Servings 12
  • Ingredients 8
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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

Instructions

  • Step 
    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.
  • Step 
    2
    Meanwhile, place cheese in ungreased decorative ovenproof plate or shallow ovenproof serving bowl. Bake 10 to 12 minutes or until soft.
  • Step 
    3
    Spoon bell pepper mixture over cheese. Sprinkle with onions and nuts. Serve with crackers.

Nutrition

135 Calories
9 g Total Fat
5 g Protein
8 g Total Carbohydrate

Nutrition Facts

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

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