Camembert Caraway Spread on Pumpernickel ToastsLisa Hubbard
Cooks'notes:
•Spread can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
•Toasts can be made 2 days ahead, then cooled completely and kept in an airtight container at room temperature.
Recipe information
Total Time
20 min
Yield
Makes 6 servings
Ingredients
1 (10-oz) ripe Camembert wheel with rind, quartered and at room temperature
3 oz cream cheese at room temperature (1/3 cup)
5 tablespoons sour cream
3 tablespoons chopped shallot
1 teaspoon caraway seeds
1/2 teaspoon black pepper
1/4 cup chopped fresh chives
8 (1/3- to 1/2-inch-thick) slices pumpernickel bread, each cut into thirds
1/2 stick (1/4 cup) unsalted butter, melted
Garnish: fresh chives
Preparation
Make spread:
Step 1
Purée Camembert, cream cheese, sour cream, shallot, and caraway seeds in a food processor. Stir in pepper and chives.
Make toasts:
Step 2
Preheat oven to 425°F.
Step 3
Brush 1 side of bread with butter and season with salt and pepper. Toast bread, buttered sides up, on a baking sheet in middle of oven until crisp, about 7 minutes. Transfer toasts to a rack to cool.
