1 wheel (8 oz.) Camembert (or Brie)
3 tbsp. Calvados
1 c. skinned Hazelnuts, very lightly toasted (or sliced or slivered almonds)
1 tbsp. unsalted butter, at room temperature
2 crisp Granny Smith apples, thinly sliced
Sliced French bread
3 tbsp. apricot or peach brandy, optional

The day before you plan to serve, gently scrape the thick white parts of the skin from the cheese, but do not remove the rind. Poke the surface of the cheese lightly all over with a fork. Place the cheese on a plate and pour the Calvodos (and Apricot or Peach brandy, if using) over it. Marinate at room temperature for 24 hours, turning the cheese over occasionally.

The following day, finely chop the nuts in a food processor. Add the butter and process just to combine. Pat the nut mixture evenly all over the top and sides of the cheese. Transfer to a baking dish and refrigerate covered 1 hour. Preheat oven to 400 degrees.

Bake the cheese until the nuts are golden brown, about 12 to 15 minutes. Serve at once with apple wedges and French bread. Serves 1 to 8.

DIETITIAN'S NOTE:

This is a gourmet treat laden with fat and calories, but it sounds delicious! Enjoy in moderation and go for a brisk walk afterwards!