Cheeses of France
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La Belle Cuisine - More Appetizer Recipes

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"To cook is to create. And to create well...
is an act of integrity, and faith."

"If I had a son who was ready to marry, I would tell him,
'Beware of girls who don't like wine, truffles, cheese, or music.' "
~ Colette

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Camembert Spread I
Bon Appetit Archives

Serve with Walnut Wheat Bread
[or the cocktail bread of your choice].

6 ounces Camembert, rind removed
1/2 cup crème fraîche
3 tablespoons kirsch
2 tablespoons butter, room temperature
1/2 cup toasted walnut pieces (reserve several for garnish)

Combine Camembert, crème fraîche, kirsch and butter in food
processor and mix until smooth. Add walnuts and mix using 3
on/off turns. Transfer to serving bowl, or pack into crock. Top
with reserved walnuts. Chill at least 12 hours before serving.

Camembert Spread II
Bon Appetit Archives

One ripe German Camembert 
1 egg yolk *
1 tablespoon finely minced onion
1/4 teaspoon minced garlic
Dash of paprika
Salt and freshly ground pepper to taste
Garnish:
Onion rings
Hard-cooked egg wedges
Parsley

* Egg Safety

Mash the Camembert with a fork. Add the egg yolk and blend well.
Add the onion, garlic, paprika, salt and pepper to taste. Mix thoroughly.
Turn onto serving plate and shape into a loaf. Garnish with onion rings,
hard-cooked egg wedges and parsley. [We often add small radishes
and paper-thin slices of cucumber.] Serve with good dark bread.
Six appetizer servings

Gigi’s Walnut Cheese Bowl

1/2 cup softened Camembert
1/2 cup softened Brie
1/2 cup softened Chèvre
1/2 cup softened Liederkranz
1/2 cup softened cream cheese
3 tablespoons kirsch
1/2 cup toasted walnuts, chopped

Beat together all of the cheeses until the mixture is smooth. (or use
any of the soft cheese in any proportion desired.) Add the kirsch and
stir in the toasted walnuts. Pack the cheese mixture in an earthenware
bowl and let it ripen in the refrigerator for at least 24 hours. Serve the
cheese in a bowl surrounded with thin slices of dark bread.
 

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