This Baked Camembert with Croix Valley Apple Compote appetizer has complex flavors and is sure to be a hit with your dinner guests. Served fresh out of the oven, you can prepare this dish ahead of time with little effort and ensure you'll be the culinary genius of the evening, thanks to Croix Valley Steak Sauce!
Baked Camembert with Croix Valley Apple Compote
- 8-12 oz. Ripe Camembert or Brie (wedge or round)
- 1 Package Croissant Dough Sheets (non-perferated sheets work best)
- 1 Egg
- 1 Large Granny Smith Apple (or other firm baking apple)
- 1/4 cup Croix Valley Garlic 'n Herb Steak Sauce
- 1/2 cup water
- 2 Tbsp Butter
- Begin making compote by peeling apples (removing seeds and core) and chopping into 1/2 pieces.
- Place in saucepan over medium-high heat on the stove along with water and butter. Cook apples thoroughly, stirring to avoid scorching until apples have thoroughly softened and begin to resemble very thick applesauce. Stir in Croix Valley Steak Sauce and set aside.
- Preheat oven according to Croissant Dough package directions. Prepare Camembert by removing rind with a sharp knife. Remove dough from package and lay flat on work surface.
- Place compote in the middle of the dough sheet and place cheese directly on compote mixture. Fold dough on all sides to the middle, wrapping the entire round and pressing together ends to make seams, trimming any excess dough and making a neat package.
- Turn dough package over so that seams are now on the bottom and place in a stoneware rarebit or baking dish. Beat egg and brush on top of dough. (If you have excess dough, try cutting them with leaf-shaped cookie cutters or something similar to add additional decoration to the top of the dough).
- Place in oven according to dough package directions or until golden brown and dough is done.
- Serve with crackers and additional slices of apple for a Baked Camembert that is sure to be a hit with your dinner guests.