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Catherine Tobin
Camembert with apricot date cream
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Ingredients
Directions
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Chop the pistachio nuts in a food processor or hand into crumbs and spoon on a plate.
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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.
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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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Nutrition
215Calories
Fat22% DV14g
Protein28% DV14g
Carbs3% DV8g
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