Camembert with Blue Cheese, Figs and Port Sauce


  • 1/3 cup crumbled blue cheese
  • 1 tablespoon sugar
  • 1 cup dried black Mission figs
  • 2 tablespoons butter
  • fresh chives
  • 1 French bread baguette
  • 1 cup ruby Port
  • + 3 more ingredients
    • 1 cup fresh breadcrumbs made from crustless French bread
    • 1 8-ounce firm Camembert cheese with rind
    • 1 large egg

Brush Camembert on all sides with egg, then coat with breadcrumbs. Place on foil-lined plate and cover. Bring Port to simmer in heavy small saucepan over medium heat. Add figs; simmer until slightly softened, about 5 minutes. Using slotted spoon, transfer figs to small bowl. Add sugar to Port in ...

View full recipe at Epicurious


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