- 1/2 cup pistachio nuts
- 1 Camembert cheese round (about 9 ounces), preferably from France and made with raw milk
- 1 tablespoon honey
- 1/2 cup cranberries, dried
- Crackers, for serving
Process the nuts in a food processor until pulverized but not ground into a powder – small pieces of nuts should still be visible. Unwrap the cheese. If you object to the crust, you can scrape it lightly; I leave it on. Brush the top and sides of the cheese with the honey.
Sprinkle a layer of nuts on top of the Camembert and, holding the cheese round in one hand, pat more nuts around the sides with the other hand, pressing lightly on the nuts so they stick. Put the remaining nuts in the center of a serving platter and place the cheese on top. Sprinkle the cranberries and the cheese and serve at room temperature, with crackers.
Adapted from "Heart & Soul in the Kitchen" by Jacques Pepin. Copyright © 2015 by Jacques Pepin. Used with permission by Rux Martin/Houghton Mifflin Harcourt. All rights reserved.