Friday, October 21, 2005

 

Camembert with Bleu Cheese, Figs and Port Sauce

October 2005, Recipe from Jessica

1 8-ounce (4 1/2-inch-diameter) firm Camembert cheese with rind
1 large egg, beaten to blend
1 cup fresh breadcrumbs made from crustless French bread
1 cup ruby Port
1 cup dried black Mission figs, halved lengthwise
1 tablespoon sugar

2 tablespoons (1/4 stick) butter
1/3 cup crumbled bleu cheese
Chopped fresh chives
1 French bread baguette, sliced into rounds, lightly toasted
Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover.

Bring Port to simmer in heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to small bowl. Add sugar to Port in pan; boil until reduced to thick syrup, stirring occasionally, about 5 minutes. Pour syrup over figs. (Cheese and figs can be prepared 3 hours ahead. Refrigerate cheese. Let figs stand at room temperature.)

Melt butter in heavy skillet over medium-high heat. Add Camembert and cook until breadcrumbs are brown and cheese is warm, about 2 minutes per side. Transfer to platter. Top with blue cheese, figs and syrup. Sprinkle with chives and surround with toasts.

Bon App├ętit
December 1998

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