Camembert Caraway Spread on Pumpernickel Toasts


  • 3 oz cream cheese at room temperature (1/3 cup)
  • 5 tablespoons sour cream
  • 3 tablespoons chopped shallot
  • 1 teaspoon caraway seeds
  • ½ teaspoon black pepper
  • ¼ cup chopped fresh chives
  • 8 (1/3- to ½-inch-thick) slices pumpernickel bread, each cut into thirds
  • + 3 more ingredients
    • ½ stick (¼ cup) unsalted butter, melted
    • Garnish: fresh chives
    • 1 (10-oz) ripe Camembert wheel with rind, quartered and at room temperature

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 ...

View full recipe at SpringPad


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