Camembert Caraway Spread on Pumpernickel Toasts

• 1 (10-oz) ripe Camembert wheel with rind, quartered and at room temperature
• 3 oz cream cheese at room temperature (1/3 cup)
• 5 tablespoons sour cream
• 3 tablespoons chopped shallot
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1/4 cup chopped fresh chives
• 8 (1/3- to 1/2-inch-thick) slices pumpernickel bread, each cut into thirds
• 1/2 stick (1/4 cup) unsalted butter, melted
• Garnish: fresh chives

1. Puree Camembert, cream cheese, sour cream, shallot, and caraway seeds in a food processor.
2. Stir in pepper and chives.
3. Preheat oven to 425F.
4. Brush 1 side of bread with butter and season with salt and pepper.
5. Toast bread, buttered sides up, on a baking sheet in middle of oven until crisp, about 7 minutes.
6. Transfer toasts to a rack to cool.

cream cheese, sour cream, shallot, caraway seeds, black pepper, fresh chives, pumpernickel bread, unsalted butter, fresh chives

Taken from www.epicurious.com/recipes/food/views/camembert-caraway-spread-on-pumpernickel-toasts-106141 (may not work)