Make this Baked Canadian Camembert with Rhubarb Compote as a quick and super delicious appetizer!
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It’s Cheese of the Month time! This is quickly becoming my favourite time of the month! Sharing a delicious Canadian cheese is pretty much one of the greatest things ever…cheese is life.
Since I began my partnership with the Dairy Farmers of Canada, I’ve had the chance to feature ‘Heidi’ in a Grilled Cheese with Fig Jam, and Dragon’s Breath Blue in a Dessert Cheese Plate. This month the feature cheese is Comfort Cream from Upper Canada Cheese Company, a small cheese company that raises a rare herd of Guernsey cows to create all of their cheese.
Comfort Cream is a camembert style cheese that is creamy, buttery and so delicious. It is amazing on its own, but served melted with a sweet and tangy topping, it is ah-mazing.
I decided to make a rhubarb compote to pair with the Comfort Cream. Since it’s June, and we are surrounded by loads of fresh rhubarb, a rhubarb compote seemed like a perfect recipe for this cheese. I have already harvested all I can from my own rhubarb plant, so I had to scour the neighbourhood for more! True story. I put a call out on my personal Facebook page looking for rhubarb, and my neighbours did not disappoint! I’ve now got rhubarb for dayyyyyyyys!
So, with rhubarb in hand, I whipped up a quick and delicious compote to bake with the cheese. And let me tell you, this flavour combination is a match made in heaven.
The tart and sweet of the rhubarb compote is THE perfect contrast to the buttery deliciousness of the melted Comfort Cream cheese. You will be tempted to skip the baguette and just dig in with a spoon. Don’t give in to temptation. I sure didn’t. 😉
And in case you were wondering…Comfort Cream is in fact, as creamy and amazing as the name suggests.
Baked Canadian Camembert with Rhubarb Compote
- 1 wheel of Canadian Camembert , Comfort Cream
- 2 1/2 cups chopped fresh rhubarb
- 1/2 cup sugar
- 1 tsp Cointreau
Preheat your oven to 350 degrees.
In a small saucepan over low to medium heat, add the chopped fresh rhubarb and sugar.
Cook until the rhubarb mixture is the texture of a soft jam, about 10-15 minutes.
Stir in the cointreau and cook for about 1 more minute.
Remove from the heat, and set aside to cool slightly.
Place the Camembert cheese in a brie baker.
Add a generous amount of the rhubarb compote to the top of the cheese wheel.
Cover and bake for about 20 minutes, or until the cheese is as soft as you would like it.
Serve warm with crackers or chunks of fresh baguette.
This recipe makes about 1 1/2 cups of rhubarb compote. You will have a lot left over, but you can enjoy it on toast or vanilla ice cream!
About Comfort Cream:
- Type: Camembert Style Soft Cheese
- Tasting Notes: Continues to ripen with age. With flavours of fresh truffles. And a buttery, tangy finish.
- Pairs Well With: A mellow red wine, such as a Pinot Noir or Cabernet Sauvignon, dry sparkling wine or ciders.
- Location: Beautiful Niagara Escarpment region of Ontario
More Ways to Cheese!
Visit Dairy Farmers of Canada for delicious recipes using blue cheese!
Have a delicious day!
Disclosure: This post was sponsored by Dairy Farmers of Canada. I will be working with Dairy Farmers of Canada over the next year to bring you some delicious recipe ideas that I have created! This recipe, all pictures and words are my own. I love cheese. 😉