Frozen Camembert Appetizer Recipes

FROZEN CAMEMBERT APPETIZER

Steps:

• In a food processor or blender, combine cheese, cream, butter, and pepper; process until smooth and creamy.
• Fold in 1/2 cup nuts.
• On waxed paper, form cheese mixture into a log.
• Coat with remaining nuts.
• Cover and freeze until firm, but not too hard to cut (or freeze until hard for storage and defrost to cutting consistency at a later date).
• Slice and serve.

TARTE AU CAMEMBERT (FRENCH CHEESE TART)

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Beat eggs in a medium bowl; add heavy cream, green onions, salt, and pepper and mix well. Pour into the crust.
• Slice Camembert thinly and add to the filling. Place tart on a baking sheet.
• Bake in the preheated oven until crust is golden and cheese is melted and a bit crunchy, about 25 minutes. Serve immediately.

CAMEMBERT APRICOT APPETIZER

Steps:

• Preheat oven to 325°F.
• Start by placing one sheet of phyllo on a baking sheet.
• Brush a thin layer of melted butter on one side.
• Add the next sheet on top of the butter.
• Repeat steps 2 and 3 until you have the appropriate amount of sheets 'glued' together.
• Place the whole cheese on one side of the pastry leaving a 2 inch border.
• Spoon your jam on top of the cheese (one side only).
• Fold the pastry around the cheese remembering to keep the jam side up.
• Tuck the ends under the cheese to create a tidy pocket.
• Remember that if you can see the cheese, it can leak out.
• Brush the jam side with melted butter.
• Place in the center of the baking sheet JAM SIDE UP and bake approx 10-15 minutes.
• Serve whole on a platter with plain crackers (I use Carr's table water crackers).
• Add knife or spreader so everyone can help themselves.
• Everyone loves this appetizer.
• DO NOT PREPARE THIS AHEAD OF TIME (UNLESS IT IS JUST TO RE-HEAT IN THE OVEN).

BRIE OR CAMEMBERT APPETIZERS

Steps:

• Dip the wedge of brie or camembert in milk and dredge in flour.
• Then dip in egg and breadcrumbs.
• Let cheese'sit' for 10-15 minutes to allow coating to set.
• Melt butter in a large skillet.
• When hot, add as many brie/camembert slices as will fit without crowding.
• Fry until golden-brown, turn over carefully and fry on other side.
• Put a handful of the lettuce chiffonade on each serving plate.
• Centre a golden brie/camembert slice on the plate.
• Top with a spoonful of fruit chutney or preserves (or serve the chutney on the side); Cranberry Sauce is WONDERFUL with this!
• Serve immediately with plenty of crusty bread to spread the molten cheese on.
• Enjoy!