Baked Camembert with Pistachios
Camembert, 1 Unit or other small round cheese
Pistachios, a hand full, shelled
pastry dough, 1/2 Unit
180 °C ( 356 °F )
Materials and Methods
Camembert and Brie
Although they look pretty much the same they vary a lot in flavor. My alliance has changed over the years, when I was younger I was more of a Brie person.. Nowadays Camembert has been often my choice.
And in all counts doesn’t matter.. It is a little more difficult to find small Bries? Yeah it is, but they exist. It is only that they are usually made in large slabs.
I like more the slight bitterness and strong taste of Camembert.
This time I’ve tried something different. I placed the cheese on top of some pistachios. The results were very different.
This layer created an heat insulation between the bottom of the pan and the cheese. On one hand making it melt less and so it felt less of a spread but on the other hand it tasted more camemberty. (yeah it is a word! camemberty adj something rich in Camembert qualities )
Dough is not required, but it feels good. For a lazy day just thaw some pastry dough from the freezer and you are ready to go. Instead of thawing in the fridge for 24 hours I’ve used the express thaw just leaving on the counter until the outer layers where soft.
As it is a small round cheese I didn’t need a full pack of pastry dough. Thawing just the outside layers let me return the rest to the freezer still frozen.. It rests patiently waiting in the cold recesses of the icebox for the next baked cheese. Kind of like Cthulhu in R’lyeh but with pastry.
Bake bake bake!
Glaze with eggwash (or just a beaten egg) and pop into the oven. It takes about 25 minutes. It is done when the pastry is golden brown and delicious.
Although it is nice as it is. It can be improved with some good bread. I had some artisan bread sourdough that was made by a friend (Thanks Poka!)
Just slice and spread. If you didn’t use the pistachios on bottom you will have some runaway melted cheese. In a good way.
Sorry about that
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