ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Camembert Cremes

Yield Makes 32 (1-inch) balls


  • 2 (3-ounce) packages cream cheese, softened
  • 1/3 cup minced red onion
  • 1/3 cup finely chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 (8-ounce) rounds Camembert cheese, divided*
  • 1 1/2 cups finely crushed Italian seasoned croutons
  • Chopped fresh parsley

How to Make It

  1. Stir together cream cheese and next 4 ingredients in a small bowl. Set cream cheese mixture aside.

  2. Trim rind from cheese rounds. Cut each round into 16 wedges.

  3. Place cheese wedges on wax paper, and flatten wedges into 3-inch circles. Place 1 teaspoon cream cheese mixture in center of each circle. Gently wrap cheese sides around filling, and roll into balls. Roll in crushed croutons and parsley. Chill 1 hour.

  4. *Brie may be substituted for Camembert cheese.