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Brian Boyd, Editor, Shore Publishing/Zip06.com
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There's something to be said for quick and easy appetizers. And it's even better when the result is packed with flavor, absolutely delicious, and is good enough for sharing (or maybe keeping for yourself). If you've got 20 minutes (40 minutes if you need to allow for frozen puff pastry to defrost), you're just a few steps away from a baked Camembert drizzled in maple syrup or honey that's so good you may not want to share.
This baked Camembert is perfect for a party or just a few unexpected guests. Serve this with a crusty bread, a toasted French baguette, breadsticks, or anything else you'd like to dip. If you close your eyes, you may just think you're in Paris.
Puff pastry (if frozen, allow to defrost before using)
8 oz. wheel Camembert
Fresh thyme sprigs
2 cloves of garlic
1 to 2 tablespoons maple syrup (or honey)
Cut the pastry into a circle large enough to surround the Camembert. Place Camembert in the middle of the pastry, fold the pastry up over the edges of the cheese and crimp the edges to secure it. Be sure to leave the of the cheese exposed. Put the pastry in a baking dish or sheet.
Use a sharp knife to make small incisions in the top of the cheese. Peel and finely slice the garlic, and stud the Camembert with the garlic and small sprigs of thyme. The garlic and thyme should be pushed into half its depth.
Drizzle the cheese with the maple syrup (or honey), grind fresh black pepper over it, then brush the pastry with beaten egg.
Bake at 325 Fahrenheit for around 20 minutes or until the pastry is golden brown and the cheese is runny. Serve immediately.
Shore Publishing, LLC
P.O. Box 1010
Madison, CT 06443
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Publisher: Robyn Collins-Wolcott
Editor: Laura Robida
Look for élan in libraries and coffee shops along the shoreline.
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Reach upscale homes across the Connecticut shoreline with this quarterly, direct-mailed glossy magazine.
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