In a small, non-stick skillet, melt the 2 Tbs. of butter with the oil until very hot. Dip the Camembert first in the egg and then the breadcrumbs. Place it in the skillet.
After 2 to 3 minutes, when there is a nice brown crust on the bottom of the cheese, turn it over quickly with two metal spatulas. Brown on the other side. Remove from pan and keep warm.
Into the pan add the additional butter and the chopped chives and cook a moment or two, then pour over the cheese. In the same pan, brown the pinenuts in another tablespoon of butter, and pour it on the cheese.
Surround with water crackers, and serve immediately.
Originally Submitted
4/6/2006
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