Active Time

　　15 min

　　Total Time

　　20 min

　　

Ingredients

Makes 6 servings

　　1 (10-oz) ripe Camembert wheel with rind, quartered and at room temperature

　　3 oz cream cheese at room temperature (1/3 cup)

　　5 tablespoons sour cream

　　3 tablespoons chopped shallot

　　1 teaspoon caraway seeds

　　1/2 teaspoon black pepper

　　1/4 cup chopped fresh chives

　　8 (1/3- to 1/2-inch-thick) slices pumpernickel bread, each cut into thirds

　　1/2 stick (1/4 cup) unsalted butter, melted

　　Garnish: fresh chives

　　

Make spread:

Step 1

Purée Camembert, cream cheese, sour cream, shallot, and caraway seeds in a food processor. Stir in pepper and chives.

　　

Make toasts:

Step 2

Preheat oven to 425°F.

　　

Step 3

Brush 1 side of bread with butter and season with salt and pepper. Toast bread, buttered sides up, on a baking sheet in middle of oven until crisp, about 7 minutes. Transfer toasts to a rack to cool.

　　Cooks'notes:

　　•Spread can be made 1 day ahead and chilled, covered. Bring to room temperature before serving.

　　•Toasts can be made 2 days ahead, then cooled completely and kept in an airtight container at room temperature.