These camembert recipes are from Sheryl Shard, co-author of the book Sail Away! A Guide to Outfitting and Provisioning for Cruising. Sheryl has been cruising with her husband, Paul since 1989.
This is an easy and colorful appetizer to make when the weather is cool or ’tis the season to be jolly. It’s always a hit at Happy Hour or when you feel like something elegant to serve when sampling the new wines you’ve discovered on your travels. Paul and I always have a stock of canned Camembert or Brie cheeses in Two-Step’s lockers when we’re cruising. They keep for months and are always a treat.
- 1 small Camembert or Brie cheese
- 1 tablespoon of butter
- 1 clove of garlic, finely chopped
- 1 tablespoon of sliced almonds 1 tablespoon of dried sweetened cranberries or red pepper jelly (optional)
You can easily vary this recipe by using some different combinations of additional ingredients. Here we recommend using dried sweetened cranberries or red pepper jelly although you can try whatever you have at hand.
1) Melt butter on medium-low heat in a small frying pan.
2) Add garlic and sliced almonds.
3) Add Camembert or Brie cheese and heat gently, turning cheese over once or twice until heated through,
- about 5 or 6 minutes.
- Watch that the garlic and almonds don’t burn.
4) At serving time the cheese should be warm and slightly softened, not runny.
5) Transfer heated cheese to a plate.
6) Top with garlic, almonds and butter from the frying pan.
7) Garnish with dried sweetened cranberries or a dollop of red pepper jelly for color.
Serve with a selection of crackers.
Caution: Do not heat this cheese in the microwave. It will explode!
- Find Sheryl Shard’s book on Amazon
You can find more from Paul and Sheryl Shard on their website at www.distantshores.ca
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