10 oz camembert wheel with rind, quartered and at room temperature ripe
1 teaspoon caraway seeds
6 servings garnish: chives fresh
0.3 cup cream cheese at room temperature
0.3 cup chives fresh chopped
2.7 inch pumpernickel bread cut into thirds
3 tablespoons shallots chopped
5 tablespoons cup heavy whipping cream sour
0.3 cup butter unsalted melted
Equipment
food processor
baking sheet
oven
Directions
Purée Camembert, cream cheese, sour cream, shallot, and caraway seeds in a food processor. Stir in pepper and chives.
Preheat oven to 425°F.
Brush 1 side of bread with butter and season with salt and pepper. Toast bread, buttered sides up, on a baking sheet in middle of oven until crisp, about 7 minutes.
Transfer toasts to a rack to cool.
Spread can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.•Toasts can be made 2 days ahead, then cooled completely and kept in an airtight container at room temperature.
