- 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
- Purée Camembert, cream cheese, sour cream, shallot, and caraway seeds in a food processor. Stir in pepper and chives.
- Preheat oven to 425°F.
- 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.