Port-infused Camembert with Hot Pepper Sauce and Toasted Almonds

Yield: Serves 6

Photo by Shel Zolkewich


2 110 g rounds of Camembert

4 Tbs (60 mL) ruby port

6 Tbs (90 mL) hot pepper dip

4 Tbs toasted almonds


  1. Quarter Camembert rounds and arrange in a large cast iron fry pan. Drizzle port over and spoon hot pepper dip on top.
  2. Place on medium cool area of fire pit and grill for 15 minutes or until the cheese is bubbling. Remove from fire. Top with toasted almonds. Serve with crostini or sturdy crackers.

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