These work for any round cheese brie or camembert.
Chilli-Pecan Camembert
Ingredients:
50 g pecan halves, coarsely chopped
1 fresh jalapeño chilli (or other fresh green chilli), seeded and finely chopped
70 g apricot jam
1 round (250 g) Camembert cheese (about 10-11 cm in diameter)
1/2 large French baguette (about 200-225 g total weight)
Olive oil
Directions:
Preheat oven to 190°C/fan 170°C/Gas 5. Coarsely chop pecans. Finely chop jalapeño using Food Chopper. In small bowl, combine jalapeño and jam; mix well.
Cut Camembert in half horizontally using sharp knife. Place one half of Camembert, cut-side up, onto Baking Stone. Spread half of the apricot jam mixture evenly over bottom half of Camembert. Top with half of the pecans and the remaining half of Camembert, cut-side up. Spread remaining apricot jam mixture over Camembert; sprinkle with remaining pecans.
Cut baguette on a bias into twenty-four 5 mm-thick slices. Arrange baguette slices, slightly overlapping, around Camembert; lightly spray or brush with a little olive oil. Bake 10-12 minutes, or until baguette slices are crisp and golden on top and Camembert begins to soften. Remove from oven; let stand 5 minutes before serving.
Yield: Serves 12
For a simple garnish, slice a jalapeño (or other fresh green chilli) in half lengthways using Petite Paring Knife. Brush cut surface with apricot jam. Place next to Camembert before baking.
Small rounds of Brie cheese can be substituted for the Camembert, if desired.
Variations: Brown Sugar Dijon Camembert
Substitute 55 g light soft brown sugar for the apricot jam, 1 tablespoon Dijon mustard for the jalapeño chilli and 40 g flaked almonds for the pecans. Reserve 20 g of the almonds. Chop remaining almonds; combine brown sugar, chopped almonds and mustard. Assemble as directed in Step 2; top with reserved almonds. Proceed as recipe directs.
Yield: Serves 12
Sun-Dried Tomato Pesto Camembert
Substitute 70 g sun-dried tomatoes in oil (drained weight), drained, patted dry and chopped for the apricot jam. Substitute 1-1 1/2 tablespoons prepared basil pesto for the jalapeño chilli and 35 g pine nuts for the pecans. Proceed as recipe directs.
Yield: Serves 12