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Baked Camembert with Sun Dried Tomatoes and Red Pepper Jelly
Author:
Louisa Clements
4
from
8
votes
Baked Camembert cheese with sun dried tomatoes and red pepper jelly is the perfect appetizer. This recipe also works wonderfully with Brie.
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Prep:
5
minutes
minutes
Cook:
10
minutes
minutes
Total:
15
minutes
minutes
Servings:
8
Ingredients
1
wheel of Canadian Camembert – Comfort Cream
¼
cup
finely chopped sun dried tomatoes packed in oil
,
drained
2
tablespoon
red pepper jelly
1
tablespoon
finely chopped parsley
Instructions
Preheat oven to 350F.
Cut top rind off the cheese. Put cheese in brie baker.
Meanwhile, in a small bowl, stir sun dried tomatoes with red pepper jelly. Scatter mixture all over cheese.
Bake for 8-10 minutes, until softened. Serve warm or room temperature with crackers.
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