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This is a copy of a recipe from the 1994 edition of Bon Apetit magazine. I had just come back from a two week trip to france, and was craving french recipes. This brought me right back to Normandy.


  • 7 oz. camembert cheese, rind removed
  • 4 oz. cream cheese, cut into chunks, room temp.
  • 1 Tbl. Fresh lime juice
  • 2 Tbl. finely chopped toasted walnuts
  • Additional finely chopped walnuts for garnish


  • Blend camembert in food processor until smooth.
  • Gradually ad cream cheese and blend until smooth.
  • Add lime juice and blend until smooth.
  • Transfer to a bowl and stir in the walnuts.
  • Season with salt and pepper.
  • Spoon pate into a 2-cup bowl and sprinkle with finely chopped walnuts.
  • Serve at room temp.
  • Great served with a freshly slice baguette.

Categories: Appetizer  Spread 
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