Praline-topped Camembert

Praline-topped Camembert
  • 6 servings
  • 0:05 Preparation
  • 0:10 Cooking
  • 0:15 Total Time


Add all
  • 200 g

    small whole round canadian camembert, single, double or triple crème

  • 1 Tbsp.
    (15 mL)

    brown sugar

  • 1 Tbsp.
    (15 mL)

    chopped pecans

  • 1 tsp.
    (5 mL)

    melted butter

  • strawberries or small butter cookies


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

Source: Dairy Farmers of Canada

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007