A creamy blend of camembert and cream cheese with a light walnut crunch.
4 ounces Camembert cheese
5 ounces cream cheese
1 tablespoon butter
1 cup California walnuts
- Using food processor pulse Camembert and cream cheese together until well blended. Add 1/2 cup of walnuts chopped into small pieces. Pulse just until blended. Do not run processor with walnuts continuously as you want to be able to have a touch of walnut piece identity in the cheese mixture! Shape into a round. Wrap in plastic. Chill.
- Melt butter in a small pan. Add 1/2 cup chopped walnuts. Sauté until golden. Remove onto paper toweling. Press walnut pieces around sides and top of the cheese round. Add a sprinkle of paprika for color. Serve with crackers, breadsticks or pumpernickel bread, fresh grapes and pears.
Makes 4 to 6 servings.
Tip: If desired, garnish cheese ball with beautiful natural walnut pieces. This can be done in advance. Wrap finished walnut cheese in plastic. Store in the refrigerator until ready to serve.
Recipe provided courtesy of Walnut Marketing Board.