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Pistachio Fried Camembert Bites
Wine and cheese night just got an upgrade! Soft, creamy Camembert coated in pistachios fried to perfection and served with a sweet berry compote on top. Skip the store-bought crackers and make these mulled wine-buttered crostinis to dip right into this delicious cheesy appetizer.
YIELDS
4
TO
5
Ingredients
Pistachio Crusted Camembert
- 2 small wheels Camembert cheese ( cut into 4 wedges each)
- 2 cups finely ground pistachio nuts
- 1/2 cup panko bread crumbs
- 2 tablespoons crushed pink peppercorns
- Pinch cardamom
- 4 eggs (beaten)
- 1 1/2 cups flour
- 2 litres of oil for frying
Winterberry Compote
- 1 cup frozen raspberries
- 1/2 cup frozen cranberries
- 1/2 cup + 2 tablespoons sugar
- Zest and juice of one medium size orange
Mulled Wine-Buttered Crostini
- 1/2 cup room temperature unsalted butter
- 1/4 teaspoon cinnamon
- 1/8 teaspoon allspice
- 1/8 teaspoon nutmeg
- Pinch of salt and black pepper
- 1 tablespoon chopped parsley
- 10 slices of baguette ( cut on a bias 1/2 inch thick)
Directions
Pistachio Crusted Camembert
- Make a dredging station. Place the flour in one medium-sized bowl and another bowl with the beaten egg, and in the last bowl, combine the pistachio, panko bread crumbs, pink peppercorns, and cardamon. Coat the cheese wedges in the flour, add to the beaten egg and move around so all sides of the cheese are thoroughly coated with the beaten egg. Place the cheese wedges in the pistachio mixture and toss thoroughly to coat. Reserve.
Winterberry Compote
- In a medium-sized saucepan, add all ingredients. Place on medium heat and cook mixture until thickened (about five to 10 minutes). Remove from pot and reserve at room temperature for plating.
Mulled Wine-Buttered Crostini
- Combine the softened butter, dry spices, salt, pepper and parsley in a small mixing bowl. Mix to combine. Lightly Slather the butter mixture onto the baguette slices evenly. Place crostini butter side down on a cold, non-stick skillet. Place on medium heat and cook crostini until golden brown. Reserve until plating
Assemble and Serve
- In a Dutch oven or heavy-bottomed saucepan, heat the oil to 350F.
- In two batches, fry the coated cheese until golden (about one to two minutes). Remove from the oil and place on a baking sheet lined with kitchen paper to drain. Repeat with the rest of the cheese.
- Lay down the winter berry compote on a serving plate and arrange fried cheese pieces scattered overtop. Place crostini in a separate serving vessel and enjoy!
