The crunchy pears and toasted hazelnuts transform this simple dish into a spectacular first course. Use the pears and bread to scoop up the gooey melted cheese.
Ingredients
- 1 round (8 ounces, or 250 g) Camembert
- 1 tablespoon (15 ml) cognac
- ½ pint (235 ml) Crunchy Pickled Pears, plus 1 tablespoon (15 ml) brine, divided
- ¼ cup (28 g) toasted chopped hazelnuts
- 6 slices Danish rye bread, cut into rectangles, for serving
How to Make It
- Preheat the oven to 400°F (200°C, or gas mark 6). Put the Camembert in a small shallow baking dish.
- Drizzle the cognac and brine over the cheese, and bake for 6 to 7 minutes, until the cheese is very soft.
- Spoon any liquid over the cheese, and sprinkle with the hazelnuts. Serve with the pickled pears and bread.
