Brie and Camembert are soft ripened cheeses that make a perfect appetizer or can be served with a salad for a light lunch. Camembert has a slightly stronger flavor than Brie but both are excellent prepared in this manner. This is one of my wife’s favorite things so I always try to make it for her for special occasions.
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Directions
- Melt butter in a small skillet over low heat. Increase the temp to med, remove brie from refrigerator, and place in skillet. It is good to keep the cheese refrigerated until cooking so that the cheese doesn’t melt too much during browning.
- Once the cheese has browned (1-2 mins), turn it to the other side using two spatulas and brown the other side. Remove to plate.
- Reduce heat to med-low and add the sliced almonds. Toast the almonds in the butter until just starting to brown. Be careful at this step as the almonds can go from beautifully toasted to burnt and black in a quicker than a politician breaking campaign promises. Pour the almonds and butter over the plated cheese and serve with crusty bread or Carr’s water table crackers. Fresh fruit and/or preserves make a nice accompaniment.
