Baked Camembert with Hazelnut Crust

round of Camembert (about 8 ounces), the top rind cut away and discarded, leaving the bottom and side rind intact
1 large egg, beaten lightly
1/4 cup fine fresh bread crumbs
1/4 cup finely chopped toasted and skinned hazelnuts
apple slices and toasted brioche as accompaniments




PreparationIn a shallow dish coat the Camembert well on all sides with the egg. In another shallow dish combine the bread crumbs and the hazelnuts, coat the Camembert well on all sides with the mixture, patting the mixture on to help it adhere, and chill it on a plate, covered, for 1 hour. On a baking sheet bake the Camembert rindless side up in a preheated 400°F. oven for 15 minutes, or until the crust is golden brown. Transfer the Camembert carefully to a platter and serve it hot with the apple slices and the brioche.