This recipe was suggested by my friend Wanda, who lives in France and makes this for her friends and family. She says that “this recipe is easy & always a crowd-pleaser.” Her secret is to dust the rind of the Camembert with curry powder and let it marinate for a few hours if not overnight. Then, about 20 minutes before you serve it, mango chutney is spread on top and sprinkled with chopped cashews before baking it to perfection.
If you prefer Brie cheese, substitute a nice round of Brie for the Camembert. Either way, this sweet/savory combination is creamy and delicious.
Ingredients:
8 ounce round of Camembert cheese
2 teaspoons Indian curry powder
12 ounces mango chutney
1 cup cashews (chopped)
1 French baguette (cut into ½-inch thick slices)
Apple slices
Directions:
Preheat oven to 350 degrees.
Sprinkle curry powder over top and sides of the Camembert. Rub the curry into the rind to thoroughly coat the surface. Wrap and allow the cheese to “marinate” for at least a couple of hours in the refrigerator.
When ready to cook, unwrap the Camembert and place in the middle of a large ovenproof dish. Spread a generous layer of chutney over the top and sprinkle with the cashews. Bake 15 minutes or until cashews are slightly golden and cheese inside the rind begins to melt.
Serve with slices of baguette, slices of apple and a fruity rosé.
Chef Randy’s latest book: Ojai Valley Grill It Cookbook: vegetarian and vegan recipes and tips for successful grilling with color photos on Sale at AMAZON
For additional recipes, see Chef Randy’s website at valley-vegetarian.com.
Chef Randy has been a vegetarian for over 40 years and eats local and organic grain, fresh fruit, and vegetables as much as possible. He is known locally as the “Healthy Chef.” His column, Chef Randy, is syndicated in California newspapers. See his website at Valley-Vegetarian.com for more recipes.
Visit his author’s page on Amazon for culinary inspiration!
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