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Baked Camembert with Gorgonzola Hazelnut Cilantro Pesto and Pomegranate Seeds Recipe:

Ingredients

Camembert or Brie

  • 1 to 2 Pomegranates - seeds removed
  • 1/2 Cup Hazelnuts - toasted - roughly chopped
  • 1/4 Cup Gorgonzola - crumbled - optional
  • Gorgonzola Cilantro Pesto - recipe below

Gorgonzola Hazelnut Cilantro Pesto Recipe

  • 1 Cup Hazelnuts Aka - Filberts
  • 1/2 Cup Gorgonzola
  • 2 Cups Cilantro - packed
  • 1 Cloves Garlic
  • 3/4 Cup Extra Virgin Olive Oil
  • 2 Tablespoon Fresh Squeezed Lemon Juice
  • 1/4 Teaspoon Pink Himalayan Salt or Sea Salt – or to taste taste it before you add the salt, some gorgonzola is saltier than others

Instructions

Hazelnuts

  1. Preheat oven to 350 degrees
  2. Spread the hazelnuts in a single layer on a baking sheet.
  3. Bake for 10 – 14 minutes. In about 5 – 7 minutes stir the nuts so they toast evenly while also checking on the progress.
  4. When hazelnuts are cool put in the center of a towel and pull corners of the towel together and roll hazelnuts around with some force till skins come loose.
  5. A small amount of skin will remain on the nuts and that is fine.
  6. Sometimes I separate the ones that the skins didn’t come off and put them back in the oven for a few more minutes.

Pesto

  1. Measure everything and put into food processor or blender except olive oil, puree while slowly adding the oil.
  2. Camembert
  3. Preheat the oven to 350 degrees.
  4. Leave it in the box and score the top into diamonds.
  5. Drizzle with a little olive oil then bake for 15 to 20 minutes or until it is oozing in the middle.

Assemble

  1. Place the hot cheese onto a large bowl or plate and top with some pesto, pomegranate seeds, hazelnuts and gorgonzola.

  2. Add remaining pomegranate seeds, hazelnuts and gorgonzola all around the camembert or in a bowl served on the side.

  3. Serve with the remaining pesto, crackers, crostini or crusty bread.