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Monday, July 9, 2012

Cheese stuffed apples

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. Pin It

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