Make it. Eat it. Love it.
One thing you may not know about me; I absolutely adore cheese. I rarely meet a cheese I don’t like and I could (and would like to) put cheese on most everything I eat. With that said, my favorite cheese is a wonderful brie or Camembert. Both of these French cheeses are pretty much the same with very slight differences. They will both put you in a formage heaven when baked up with yummy fruit and eaten warm. You really cannot beat the cheesey gooey, sweet and savory deliciousness of this starter (or meal in my case)
Growing up my mother would put out beautiful baked brie on the holidays and my brother and I would plant ourselves in front of it devouring the whole thing before the guests could get their hands on it. I always liked my brie sans fruit or anything else for that matter and I would pick the cherry compote off the top. Now that I am older I look back in amazement at what I was thinking doing such a crazy thing! One of my favorite snacks is brie or Camembert with apples, yum.
Looking for a fast and yummy starter to put out for guests, I turned to a tried and true favorite, baked Camembert. I caramelized onions and mixed in dried cranberries, piled it on top of 2 small Camembert wheels and covered them in phyllo. After seeing how beautiful they were I decided to put one in the fridge and only serve one (I know so greedy, but I couldn’t help it, I was reverting back to when I was young and my brother and I horded all the baked brie before the guests came).
This is a really fast, easy and delicious recipe to impress your friends and family (or yourself for an indulgent snack or lunch or dinner or well anytime)
2 Small (or 1 large) Camembert Cheese Wheels (you can also use brie)
2 Tablespoons Olive Oil
1 Large Onion, Sliced Thin
2 Tablespoons Brown Sugar
2 Tablespoons White Wine Vinegar
1 Teaspoon Dried Thyme
1/4 Cup Dried Cranberries
1 Sheet Phyllo Dough, Cut in half (unless using 1 large cheese wheel)
Salt and Pepper to taste
Preheat oven to 350F
In a medium skillet heat olive oil over medium high heat and add onions and saute until onions are tender and starting to turn golden, about 12 minutes.
Stir in brown sugar and thyme and cook for another 10-15 minutes, stirring occasionally, until onions are nicely caramelized.
Add white wine vinegar and cook until liquid is absorbed, about 5 minutes. Season to taste with salt and pepper.
Transfer onions to a bowl and let cool for 10 minutes.
Add dried cranberries.
On a lightly greased baking sheet, place Camembert wheel in the center of the phyllo dough and top with half of the onion/cranberry mixture. Do the same for second wheel.
Fold phyllo dough over the cheese and pinch closed.
Bake until phyllo dough is golden brown about 20-25 minutes.
Transfer to a serving plate and serve with crackers or apples.