Praline-topped Camembert

Recipe ingredients

• 1 small whole round (200 g) Canadian Camembert, single, double or triple crème
• 15 mL (1 Tbsp.) brown sugar
• 15 mL (1 Tbsp.) chopped pecans
• 5 mL (1 tsp.) melted butter
• Strawberries or small butter cookies

Preparation

With a long, sharp knife, cut off and discard top rind of cheese.

Stir together brown sugar, pecans and butter. Sprinkle mixture evenly over top of cheese.

Place cheese in a slightly larger ovenproof dish. Broil 15 cm (6 inches) from broiler until cheese is soft, slightly melted and topping is bubbly.

Serve warm with strawberries or cookies

Suggestion

Apricot and Brandy-topped Camembert: Replace brown sugar, pecans and butter with 50 mL (1/4 cup) apricot jam mixed with 10 mL (2 tsp.) brandy. After removing top rind from cheese, prick surface with fork and pour 2 tsp. (10 mL) brandy over all. Top with apricot jam mixture and bake at 180°C (350°F) for 10 minutes. Sprinkle with toasted slivered almonds and serve immediately.

Both praline and apricot toppings can easily be doubled or tripled to cover 300 g or 550 g rounds of Canadian Camembert or Brie.

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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