Camembert in Pistachio Crust

• 1/2 cup pistachio nuts
• 1 Camembert cheese round (about 9 ounces), preferably from France and made with raw milk
• 1 tablespoon honey
• 1/2 cup dried cranberries
• Crackers, for serving

1. Pulse the nuts in a food processor until pulverized but not ground into a powdersmall pieces of nuts should still be visible.
2. Unwrap the cheese.
3. If you object to the crust, you can scrape it lightly; I leave it on.
4. Brush the top and sides of the cheese with the honey.
5. Sprinkle a layer of nuts on top of the Camembert.
6. Holding the cheese round in one hand, pat more nuts around the sides with the other hand, pressing lightly so the nuts stick.
7. Put the remaining nuts in the center of a serving platter and place the cheese on top.
8. Sprinkle the cranberries around the cheese.
9. Serve at room temperature, with crackers.

pistachio nuts, camembert cheese, honey, cranberries, crackers

Taken from www.foodandwine.com/recipes/camembert-pistachio-crust (may not work)