From: The Old Chatham Sheepherding Company Inn

Melissa Kelly's Farm Fresh Camembert Crisp

2 Pieces of fresh sheep's milk Camembert cheese
3 Sheets of phyllo dough
2 Tablespoons melted butter

Egg Wash: 1 egg and 2 tablespoons milk beaten together. Cut the Camembert from corner to corner into 2 triangle shapes. Lay a sheet of phyllo down in front of you on your work space, butter it lightly and lay another sheet over the top. Repeat. Place the camembert triangles in a row at the bottom of the sheet (you should have four individual triangles), cut the phyllo between each piece from the top to the bottom. Beginning at the bottom, fold the phyllo over the cheese and roll the cheese until you get to the top. Brush the final fold with a little egg wash (1 egg & 2 tablespoons milk beaten together). When ready to serve, heat a skillet over a medium-high flame, add 1 tablespoon butter and brown cheese on all sides (until golden). Should take less than 1 minute on each side. Serve warm with a fruit chutney, toasted bread and a tossed salad. Serves 4.