1 whole Alexis-de-Portneuf brie or camembert cheese, about 13 oz (370 g)

1 slice mild pancetta, about 1/4-inch (1/2-cm) thick, cut into small dice

1 shallot, thinly sliced

1 tablespoon (15 ml) olive oil

1 firm but ripe red or black plum, pitted and diced

1/4 cup (60 ml) sherry or port wine

1/4 cup (60 ml) pistachios, toasted and crushed

Pepper

With the rack in the middle position, preheat the oven to 180 ° C (350 ° F).

Place the cheese in a baking dish. Set aside.

In a non-stick skillet, brown the pancetta and shallots in the oil until the pancetta is crisp. Add the plum and cook for 1 minute. Season with pepper.

Deglaze with the wine and add the pistachios. Stir and spread over the cheese. Cover with aluminum foil and bake for about 25 minutes or until the cheese has melted. Serve immediately with slices of fresh or toasted bread.

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