This is a fabulous party/ buffet/ lunch recipe. Takes about 5 mins to make & 10 to cook (and about 5 mins to eat!!). It sounds a really random recipe but don’t knock it until you’ve tried it, it is delicious. Even if you aren’t a fan of spicy food the chilli in this just gives heat rather than all out spice.
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)
1 or 2 garlic cloves
Olive oil, for spraying
- Preheat oven to 190°C/fan 170°C/Gas 5. Coarsely chop pecans on Cutting Board using Chef’s Knife. Finely chop jalapeño using Food Chopper. In Small Batter Bowl, combine jalapeño and jam; mix well using Skinny Scraper.
- Cut Camembert in half horizontally using Utility Knife. Place one half of Camembert, cut-side up, onto Medium Round Stone. Spread half of the apricot jam mixture evenly over bottom half of Camembert using Small Spreader. 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.
- Using Bread Knife, cut baguette on a bias into twenty-four 5 mm-thick slices. Arrange baguette slices, slightly overlapping, around Camembert; lightly spray with olive oil using Kitchen Spritzer. Press garlic clove over the bread.
- 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
Per serving: Energy 674kJ/161kcal; Protein 6.2g; Carbohydrate 13.8g; Fat 9.4g; Saturated Fat 4.1g; Fibre 0.6g; Salt 0.6g
Cook’s Tip: When preparing fresh chillies, wear disposable gloves, or wash your hands thoroughly after handling chillies, as the oil in chillies can irritate skin and eyes.
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.
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.
Nutrients per serving: Energy 620kJ/148kcal; Protein 6.2 g; Carbohydrate 9.7g; Fat 9.7g; Saturated Fat 4.2g; Fibre 0.5g; Salt 0.5g
© null The Pampered Chef used under license.
Independent Director for the Pampered Chef