Calvados Spiked Camembert
2 tbsp. plus 1 tsp. Calvados (French Apple Brandy)
8 oz. Reny Picot Camembert (1 whole cheese)
1/2 cup walnuts, finely ground
2 Pippin apples, sliced into eighths
Pat 2 tbsp. Calvados onto the Camembert. Set aside for at least 30 min. or up to 24 hrs. Pat the ground walnuts onto the cheese. Sprinkle with the remaining 1 tsp. Calvados. Place in the freezer for 30 min. Bake in a preheated 400° oven until the nuts are lightly browned (about 10 min.). Serve immediately with sliced apples.
Recipe courtesy of American Country Cheese by Laura Chenel and Linda Siegfried.