I was thinking about Obazda, the delicious German spread based on Camembert and caraway and paprika, and decided I should try making a similar spread (God, don't we all just love cheese spreads! Perhaps a little more than we - I - should) with a French riff. And that, bien sûr, had to mean Brie and walnuts. :D
Well, since it all seemed pretty straight-forward and easy to accomplish, I got to it right away. The result was not only good, but way better than imagined initially, like in a greater-than-the-sum-of-its-parts way :). Must try as soon as possible. Just take my word for it and you won't be sorry. Oh, and please don't replace the walnut oil with anything else. It's essential. You can thank me afterward. Go.
Last year: Pa amb tomàquet (Spanish/Catalan tomato bread) (vegan).
Two years ago: Field salad with parsley and breaded Camembert.
Three years ago: Gyeran-Jim (Korean fritata with green onion).
Four years ago: Baby making and no cooking :).
Ingredients (for a small serving, for 1-2 people, feel free to multiply):
- 25 g Brie (a large wedge)
- 50 g cream cheese
- 25 g crushed walnuts
- 1 teaspoon walnut oil
- a pinch of salt
- mini baguette slices to serve
Just mix everything together with a blender (except the bread) and let it rest and meld at room temperature for at least 10 minutes.
Serve it spread on mini baguette slices (like above), or as a dip for fries or plain nachos (or anything based on carbs). It's done, dig in! :)
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