Baked Camembert With Hazelnut Crust(Serves 8 To 10)

• 1 round Camembert (about 8 oz.), the top rind cut away and discarded, leaving the bottom and side rind intact
• 1 large egg, beaten lightly
• 1/4 c. fine fresh bread crumbs
• 1/4 c. finely chopped, toasted and skinned hazelnuts
• apple slices and toasted brioche (as accompaniments)

1. In a shallow dish, coat the Camembert well on all sides with the egg.
2. In another shallow dish, combine the bread crumbs and hazelnuts.
3. Coat the Camembert well on all sides with the mixture, patting the mixture on to help it adhere and chill it on a plate, covered, for 1 hour.
4. On a baking sheet, bake the Camembert rindless side up in preheated 400u0b0 oven for 15 minutes or until crust is golden brown.
5. Transfer Camembert to a platter and serve hot with the apple slices and brioche.
6. Serves 8 to 10.

camembert, egg, bread crumbs, hazelnuts, apple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=650481 (may not work)