Absolute heaven in a slice. The creaminess of the cheese with the fullness of the Camembert flavor against the tart, crisp apple...I'm breathing a little hard right now just thinking about it. Really...appetizer orgasms people!
The only difficulty I had in making these was getting the cheese to "adhere" to the apple. I think I didn't get the apple surface sufficiently dry. Doesn't matter though, they were still amazing to taste. They'll need to be made at least a day ahead to let the cheese firm up enough to slice well.
Cheese-stuffed apples
Makes 24-32 pieces
8 oz cream cheese, room temperature
4 oz camembert (rind removed)
1 tbsp white wine, vermouth, buttermilk
3 or 4 large (i.e. almost softball-sized) apples
Don't obsess about getting all the rind off the Camembert, just try to get most of it. Beat cheeses and liquid until smooth in a food processor or electric mixer.
Halve apples and scoop out "bowl" leaving 1/2" shell.
Pat interior of apple dry with a paper towel. Fill with cheese. Places halves back together and wrap well in plastic wrap. Fridge overnight. Cut into wedges to serve.
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