This Phyllo-Wrapped Camembert stuffed with Raspberry Jam is a quick, but delicious meal option for a Sunday brunch or light dinner paired with toast or crackers.
Ingredients
1 Camembert Round
1/4 cup organic raspberry jam
10 Phyllo Sheets
Melted butter, to brush top
Method
- Pre-heat oven to 375F.
- Slice Camembert in half, lengthwise.
- Layer with raspberry jam (or the jam of your preference). Top with cheese half.
- Wrap the Camembert as you would a present, tucking under. Brush with melted butter.
- Bake for 15 minutes or until golden brown.
Serve with toast or crackers and enjoy with a glass of wine. Enjoy the simple moments of life!
I’d love to know what your favorite cheese is! Mine is Taleggio, what’s yours?
Here are some cheesy posts for you to enjoy:
Maureen over at Orgasmic Chef has a great video on Learning To Make Cheese!
Heather, the Farmgirl Gourmet, posts on Making Ricotta
Nothing sexier than a Cheese Souffle, this one from Brian over at A Though For Food
Happy Saturday and thanks for stopping by!
yummy! My favorite cheese is Brie. I love it. thanks
I love your B&W picture..Great recipe!
Hi Marnely – Not sure about Kartika, but my favorite cheese is whole milk mozzarella. I’m pretty sure I could live on it.
Thanks for the recipe. I’ve shared it on euforia’s FB & Twitter!
Love this appetizer. Usually do it with brie & apricot, but will have to try this. =)
omggg this looks amazing!!!
This is a terrific recipe and I will be making it very soon!
Sounds really great. Hi, just popped in from Cathy’s blog and I like your blog. Looks like I’ll be back. Thanks for the recipe. Have a great weekend.
This looks so yummy!
My favorite cheese is Brie. I love it paired with pomegranate seeds on a cracker… perfection!
i love using phyllo! so versatile! my friend makes something really similar using cresent roll dough and brie cheese! i’ve never had camembert cheese before actually. before i became lactose and vegan, i used to lOVE dairy. hehehehe.