Monday, June 10, 2013

Camembert and Berries

While we were stationed in Germany—many, many years ago—I was introduced to camembert cheese on toast with preiselberen (kind of like mini cranberries).  The presentation at our then favorite gasthaus, Berg Wirt, was this:  two pieces of white bread, toasted and cut on the diagonal, served alongside a breaded and baked mini wheel of camembert with a dollop of preiselbeeren.  It was delicious and I ordered it e-v-e-r-y- time we went there.

Since then, I have prepared and enjoyed camembert and brie in a variety of fashions.  Heck, there are few things I enjoy as much a slice of good brie on a fresh Triscuit (Velveeta on white bread, anyone?), but I recently tried a recipe recommended by a friend and am in love!  (Thanks Amy!)

(This is the recipe I referenced in this post about a creative evening with friends and family.)

Your ingredients:

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berries, I used blackberries, but this would work with just about any type of berry (2 cups)

agave nectar (2 T)

fresh rosemary (about 1 T, chopped—reserve some for garnish)

a small wheel of camembert (or brie)

a fresh baguette, sliced


balsamic glaze*

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Mix the berries, agave nectar and rosemary together—allow juices to extract from the berries while you prepare the baguette slices.

Spread each side with butter, then brown on a griddle.

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Transfer baguette slices to a baking sheet, top with a slice of camembert and the berry mixture; place in oven set at 400°, until cheese is melting.  Transfer to serving platter, drizzle with balsamic glaze and serve!

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This is now one of my “go to” favorites! 

*for the balsamic glaze:  mix 2 cups of balsamic vinegar with 1 cup of brown sugar in a small sauce pan, heat to boiling.  Reduce heat to medium-low and simmer mixture until reduced by (about) half—mixture should be thick and syrupy.  (Refrigerate the remainder and use on other stuff—hamburgers, vegies, whathaveyou!)

Thanks for your indulgence,


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