• 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

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

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.