Baked Sheep Camembert with Almond Crumb Crust
Image credit: freedigitalphotos.net/Rob Wiltshire
This decadent appetizer plays sweet toasty flavors against the oozing butteriness of sheep camembert. It's great for those cool-weather get-togethers and requires little last-minute fussing.
1 tablespoon unsalted butter
1 very small shallot, minced finely
1/4 cup slivered almonds
1/4 cup panko (Japanese breadcrumbs)
3 tablespoons dried cherries, chopped
2 teaspoons minced Italian flat-leaf parsley
Pinches of salt and pepper
1 large egg, beaten
2 (two) 4-ounce squares Hudson Valley Camembert from Old Chatham Sheepherding Company, or regular camembert
Plain melba toast, “petit toasts,” or thin slices of baguette, toasted
Melt butter over low heat in skillet. Sauté minced shallot and almonds until the almonds are golden, then stir in panko and remove from heat. Let cool, then chop up a little to break up almonds. On a plate, add chopped cherries, parsley, salt and pepper and mix well.
Coat camembert squares with beaten egg and dip all sides in almond-crumb mixture, pressing in slightly to help it adhere. Place the coated squares in a shallow baking dish corner to corner and chill one hour or longer.
Preheat oven to 350° F about 20 minutes before baking. Bake squares for about 7-8 minutes.
Serve with toast to spread the cheese on.
1 tablespoon unsalted butter
1 very small shallot, minced finely
1/4 cup slivered almonds
1/4 cup panko (Japanese breadcrumbs)
3 tablespoons dried cherries, chopped
2 teaspoons minced Italian flat-leaf parsley
Pinches of salt and pepper
1 large egg, beaten
2 (two) 4-ounce squares Hudson Valley Camembert from Old Chatham Sheepherding Company, or regular camembert
Plain melba toast, “petit toasts,” or thin slices of baguette, toasted
Melt butter over low heat in skillet. Sauté minced shallot and almonds until the almonds are golden, then stir in panko and remove from heat. Let cool, then chop up a little to break up almonds. On a plate, add chopped cherries, parsley, salt and pepper and mix well.
Coat camembert squares with beaten egg and dip all sides in almond-crumb mixture, pressing in slightly to help it adhere. Place the coated squares in a shallow baking dish corner to corner and chill one hour or longer.
Preheat oven to 350° F about 20 minutes before baking. Bake squares for about 7-8 minutes.
Serve with toast to spread the cheese on.
