Baked Cambozola with Pecans and Cranberries
Level: Simple
Yield: Makes 6 to 8 portions
Nutrition Information (per serving 1/8 of recipe): Calories: 294; Total Fat: 21g; Saturated Fat: 11g; Carbohydrates: 15g; Fiber: 2g; Sugar: 11g; Protein: 13g; Cholesterol: 43mg; Sodium: 653mg
Total Time: 25 minutes (Prep: 10 minutes; Cook: 15 minutes)
- 1/2 cup pecans, coarsely chopped
- 1/2 cup dried cranberries
- 2 teaspoons light brown sugar, tightly packed
- 1/4 teaspoon curry powder
- Fine kosher salt, to taste
- 1 pound Cambozola cheese, rind trimmed off, cut into cubes
- Fresh pear slices and/or crackers, for serving
Directions
1. Preheat the oven to 400F. In a medium bowl, combine the chopped pecans, dried cranberries, brown sugar, curry powder, and a pinch of salt.
2. Place the Cambozola cubes in a 1quart baking dish and evenly sprinkle the pecancranberry mixture over the cheese. Bake about 12 minutes, or until the cheese is melted and the nuts are golden and toasted.
3. Serve warm with pear slices or crackers.
Photograph by Andrew Purcell Courtesy of Recipe Iseasy Magazine
