Camembert Caraway Spread on Pumpernickel Toasts |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1 (10-oz) ripe camembert wheel with rind, quartered and at room temperature |
3 oz cream cheese at room temperature (1/3 cup) |
5 tablespoons sour cream |
3 tablespoons chopped shallot |
1 teaspoon caraway seeds |
1/2 teaspoon black pepper |
1/4 cup chopped fresh chives |
8 (1/3- to 1/2-inch-thick) slices pumpernickel bread, each cut into thirds |
1/2 stick (1/4 cup) unsalted butter, melted |
garnish: fresh chives |
Directions:
1. Make spread: Purée Camembert, cream cheese, sour cream, shallot, and caraway seeds in a food processor. Stir in pepper and chives.
2. Make toasts: Preheat oven to 425°F.
3. Brush 1 side of bread with butter and season with salt and pepper. Toast bread, buttered sides up, on a baking sheet in middle of oven until crisp, about 7 minutes. Transfer toasts to a rack to cool.
4. Cooks'notes: Spread can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.
5. Toasts can be made 2 days ahead, then cooled completely and kept in an airtight container at room temperature.
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