Friday, September 04, 2015

3665. BAKED CAMEMBERT with BACON, ROSEMARY and PINE NUTS

makes six servings


1 wheel (8 ounces) Camembert or Brie in a wooden box
8 small rosemary sprigs, plus 1 tablespoon fresh leaves
6 slices bacon, cooked and crumbled (1/2 cup)
1/4 cup pine nuts, toasted

Preheat oven to 350 degrees. Remove cheese from box and unwrap; discard plastic and lid. Slice off entire top rind. Return cheese to box and place on a baking sheet. Stick rosemary sprigs into cheese; bake just until cheese is melting, about 10 minutes.

Meanwhile, finely chop bacon, pine nuts, and rosemary leaves. Serve cheese immediately, with crostini and bacon mixture.


bacon recipe source: Martha Stewart Living, December/January 2015

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