Baked Cambozola with Cranberry-Honey Compote, Pistachios, and Sage
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This simple yet elegant appetizer is both stunning and absolutely delicious! It encompasses the familiar flavors of the holiday season, while adding a surprise twist using Cambozola, a perfect blend of Camembert and Gorgonzola cheese. This dish is a guaranteed hit!
Ingredients:
2 good wedges of Cambozola
1 tablespoons extra-virgin olive oil
1 small shallot, minced
1/2 cup honey
1 cup fresh cranberries
1/3 orange juice (freshly squeezed preferred)
1/2 teaspoon dried thyme
1 bunch fresh sage, leaves picked
1/2 cup pistachios, shelled and toasted
Kosher Salt and pepper to taste
Preparation:
For the compote: In a medium sauce pan, heat the oil over medium-high heat for 2 minutes. Add the shallot and saute for 1 minute. Next, add the honey, cranberries, orange juice, 1/2 the sage leaves, thyme, and a good pinch of kosher salt. Bring to a boil, reduce heat to medium low, and simmer for 25 minutes stirring occasionally. When the cranberries have popped, and the mixture has thickened, it is ready. Taste and check for additional seasoning needs.
In an oven safe dish (I like to use a medium cast-iron pan, as it also looks great for presentation), place 1/2 the compote in the center, the wedges of Cambozola on top, and the rest of the compote on top of the cheese. Make sure to let the compote fall down the sides of the cheese, as it looks amazing later! Bake in a 400 degree oven for 10-12 minutes, or until the cheese is melty and gooey but still holds its shape.
Top with the pistachios, and the rest of the sage leaves. Serve with crackers, pita, or crostini, and enjoy!
Serves 8
Chef Javier Canteras
This simple yet elegant appetizer is both stunning and absolutely delicious! It encompasses the familiar flavors of the holiday season, while adding a surprise twist using Cambozola, a perfect blend of Camembert and Gorgonzola cheese. This dish is a guaranteed hit!
Ingredients:
2 good wedges of Cambozola
1 tablespoons extra-virgin olive oil
1 small shallot, minced
1/2 cup honey
1 cup fresh cranberries
1/3 orange juice (freshly squeezed preferred)
1/2 teaspoon dried thyme
1 bunch fresh sage, leaves picked
1/2 cup pistachios, shelled and toasted
Kosher Salt and pepper to taste
Preparation:
For the compote: In a medium sauce pan, heat the oil over medium-high heat for 2 minutes. Add the shallot and saute for 1 minute. Next, add the honey, cranberries, orange juice, 1/2 the sage leaves, thyme, and a good pinch of kosher salt. Bring to a boil, reduce heat to medium low, and simmer for 25 minutes stirring occasionally. When the cranberries have popped, and the mixture has thickened, it is ready. Taste and check for additional seasoning needs.
In an oven safe dish (I like to use a medium cast-iron pan, as it also looks great for presentation), place 1/2 the compote in the center, the wedges of Cambozola on top, and the rest of the compote on top of the cheese. Make sure to let the compote fall down the sides of the cheese, as it looks amazing later! Bake in a 400 degree oven for 10-12 minutes, or until the cheese is melty and gooey but still holds its shape.
Top with the pistachios, and the rest of the sage leaves. Serve with crackers, pita, or crostini, and enjoy!
Serves 8
Chef Javier Canteras