This show-stopping appetizer is ideal for holiday gatherings.
Persimmon, pomegranate, and rosemary bring festive flavor and color to an oozing, molten wheel of Camembert baked with pecans and honey. Slather it on toasted crostini or crackers for a quick and easy party snack.
Although Brie can be substituted, Camembert is Brie’s bolder, earthier sibling that pairs beautifully with the fruity flavors of pomegranate and persimmon. Have you used up all of your pecans in your pies? No problem; simply substitute walnuts or almonds.
Persimmons are available in two varieties in local markets. This recipe calls for the flatter, tomato-shaped Fuyu persimmon. It’s less astringent than its bulbous cousin, the Hachiya, and can be eaten raw or briefly baked, as shown here. (Hachiya should be reserved for steamed puddings and other sweet baked goods.)
Baked Camembert with Persimmon and Rosemary
8-ounce round Camembert cheese, such as Le Chatelain
3 Fuyu persimmons, sliced into 1/8-inch thick slices
¼ cup chopped pecans
2 tablespoons honey
2 tablespoons fresh rosemary leaves
Preheat the oven to 375°F.
Bake for 20 minutes, or until the persimmon is softened and the Camembert is molten on the inside. Serve with crostini or crackers that have been toasted.