Submitted by Hazelnut Growers of Oregon
Serves: not specified
Prep Time: 1 hour
Soak Camembert in wine overnight, turning occasionally. Drain; scrape any discolored parts off cheese but do not remove rind. In small bowl of electric mixer cream butter; gradually add drained Camembert and beat until smooth. Chill about 1 hour. Place Camemebert mixture on waxed paper and shape into a ball. Cover with part of chopped hazelnuts and shape into a flat round about 5 inches in diameter. Turn upside down onto serving plate;remove wax paper and coat top with remaining chopped hazelnuts. Chill. Remove from refrigerator about 1/2 hour before serving time. Serve with french bread or heated crackers as an hors d'oeuvre or with fruit as a dessert.