Cheese with Figs, Pistachio, and Cashew Nuts
Upon the request of my readers: Creative Cheese Series
Because my readers asked, I am launching a series of Creative Cheese. This fancy one today will join the traditional Lebanese Cheeses of Shankleesh and Labneh Pickled Cheese and the Zesty Garlic Duo Cheese with Fine Herbs in a new recipe category for the pleasure and convenience of both my regular readers and new visitors.
Hence, heads up! The Cheese will take the predominance of my postings for several days. 🙂
Keep in mind that most these creative cheeses require 24 hours resting in the fridge before consumption. Other than that, the recipes are made easier for you, whatever the degrees of their fanciness or creativity.
I, in particular, love cheeses, specially the un-plain ones. During my regular visits to Switzerland and France these past years, that is what I indulge the most in: Cheese in all its coated and filled variety.
Therefore, today, the recipe is about turning the Camembert Rounded Cheese into a pie-like. At its center, comes a thick layer of creamy cheese mixed with Fresh Figs, Cashew Nuts, and Pistachio Nuts.
The Camembert is a moist and soft cheese with surface-ripened, and that is made from cow’s milk.
The creamy cheese for this recipe is the same Mascarpone cheese of the Tiramisu dessert. It has an added acidity, and a light coagulated texture.
This duo cheese today of figs and nuts is made a special delight in particular for the contrast in textures and blended aromas of the Camembert and the Mascarpone, which is mixed with crunchy nuts and the fresh sparkles of the Figs.
Enjoy it with baguette slices or crackers, fresh seedless green grapes, and… a glass of wine. You might also want to dare your palate and have it topped with fresh figs and honey. Cheers!
How to Make Cheese with Figs and Nuts
A Recipe of The Creative Cheese Series
- 1 200-gr Camembert Cheese
- 60 gr Figs (soft, mellow) cut in very small dices
- 30 gr Cashew Nuts (unsalted) cut in very small dices
- 30 gr Pistachio Nuts blanched; cut in very small dices
- 100 gr Mascarpone Cheese
- Kitchen film-wrap
In a bowl, blend the Mascarpone cheese with the dices of nuts and figs. (group 1)
Slice the Camembert horizontally into two discs of equal thickness. Set one aside.
Place the other disc of cheese in front of you, soft part facing up. Spread the Mascorpone mixture evenly all over to a thickness equal to the cheese disc.
Top it with the other cheese disc, soft part facing down.
Dampen a spatula with cold water, and use it to smooth the edges, removing any spilling in order to to get a nice pie-like.
Wrap well the Camembert-pie with the kitchen film-wrap, and press gently on all sides.
Chill in the fridge for 24 hours.
Enjoy it slicing it thinly.
It can last up to one week, restored in the fridge well wrapped. Enjoy!
From the Creative Cheese Series