Camembert Saute

  • Yield: 6 to 8 servings


1-- 4- to 6-inch round Camembert cheese (can also use Brie)
1-- egg, beaten
1cup fresh bread crumbs
4tablespoons unsalted butter
1/2cup chopped green onion


  1. Dip the cheese in the egg and then coat all sides with the bread crumbs. 
  2. Heat 2 tablespoons of he butter in a small skillet over medium heat just until it starts to brown.  Brown cheese on all sides.  Remove to a serving plate and keep warm.
  3. Wipe out the skillet with a paper towel and add the remaining butter to the skillet.  Melt over medium heat and when foamy, saute the onions for 2 minutes.  Sprinkle sauteed onions over the cheese round and serve immediately with crackers.


Recipe reprinted with permission from Sally Clayton and Lee Clayton Roper’s  A Well-Seasoned Kitchen (Denver, Co., 2009).