Camembert with apricot date cream
Chop the pistachio nuts in a food processor or hand into crumbs and spoon on a plate.
Take the cheeses out of the foil. With a sharp knife, cut only the crust from the side around, so that the soft cheese appears.
Roll the cheeses through the pistachio grits and place them on a shelf or dish. Cut into dots. Tasty with a glass of port or calvados.
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