Isigny Camembert breaded with herbs and dried fruits

Preparation

1. Let the Isigny Sainte-Mère Camembert soften slightly at room temperature for 10 to 15 minutes, then remove the rind and cut into large chunks.

   Mash the Isigny Sainte-Mère Camembert with a fork until smooth, or blend lightly if necessary.

   Shape the cheese into balls about 2 to 3 cm in diameter.

   Set the balls aside in the refrigerator for 15 minutes to firm up.

   Finely chop the walnuts and mix them with the chopped dill and chives.

   Roll each cheese ball in this mixture to coat them well.

   Arrange the balls on a platter or in mini bowls.

   Keep refrigerated until ready to serve.