Baked Camembert with Pomegranate and Pistachios

Camembert is the cashmere sweater of cheeses: plush, dense and decadent. Baking it in a covered dish further enhances its creamy texture and mellows out its earthy, sometimes funky, flavor. Finished with pomegranate arils and pistachios, and served from oven to table in the same dish with sliced baguette and apples, it’s an elegant and practically effortless appetizer or party snack.

1 whole round Camembert cheese (about 9 oz.)

1/2 cup fresh pomegranate arils

1/3 cup chopped pistachios

1/4 cup pomegranate syrup or honey

1 baguette, thinly sliced and toasted

1-2 apples, cored and thinly sliced

Preheat oven to 350° F. Remove all packaging from the cheese and place it in a small baking dish. Score the top of the cheese round with about 4 cuts in each direction in a crisscross pattern. Cover with lid and place in preheated oven. Bake cheese for about 12 minutes, or until the top of the cheese feels soft.

Remove from the oven and top the warm cheese with the pomegranate arils and pistachios, and a drizzle of pomegranate syrup or honey. Serve immediately alongside toasted bread and apple slices.