Blend Camembert in processor until smooth. Gradually add cream cheese,
processing until smooth after each addition. Add lime juice; process until
smooth. Transfer mixture to bowl. Mix in 2 tablespooons nuts. Season with
salt and pepper. Spoon pate into 2-cup bowl. Sprinkle with additional
nuts. (Can be made 1 day ahead. Cover; chill. Bring to room temperature
before serving.)
If the Camembert is very strong, increase the amount of cream cheese to
taste. Serve with toasted baguette slices and assorted crudites like
endive and red bell pepper strips.
Bon Appetit/May 94 Typed by Didi Pahl
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Have you thanked God today?”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!