A few weeks ago, Emily Bell, one of my long-time assistants, called to tell me about a new recipe she had created. I knew from the excitement in her voice that this was something special. She had taken a retro appetizer from the '80s -- baked Brie -- and updated it. A small, 8-ounce round was topped with a glaze prepared with apricot preserves, sauteed onions, a splash of red-wine vinegar and some country Dijon. Then sliced almonds were sprinkled over the wheel before it was baked. Served warm with thin crackers and sliced fruit, the cheese had been a huge hit with her family.

I couldn't wait to try the recipe, but because my husband and I are empty nesters, I waited for an occasion when we could share it with others. An opportunity arose several days ago when a neighbor called to invite us for dinner. I volunteered to bring a starter.

Although I followed the directions carefully, I did make one major change, substituting a Camembert for the Brie. The two cheeses are interchangeable in this dish, and I was seduced by a tempting mound of beautiful Camemberts at my local cheese shop.

The night of the dinner, the cheese disappeared quickly. Besides the delectable combination of flavors (the salty cheese, the sweet fruit, the tart notes from the vinegar and mustard), there were textural contrasts as well. The smooth, silken creaminess of the Camembert was complemented by the crunch of the almonds.

Best of all, this recipe met my basic criteria for appetizers. It was quick, simple and could be assembled in advance. It took me only 10 minutes to prepare the glaze and spread it atop the cheese. Then, the wheel was refrigerated for half an hour. Before popping the wheel in the oven, I added the almonds, and baked the cheese for about 8 minutes. I opted for sliced apple wedges as a garnish, but thin, crisp crackers would be even easier choice.

Betty Rosbottom writes for Tribune Media Services.

Apricot-Glazed Baked Camembert

Serves 6 to 8

1 8-ounce wheel Camembert

1 teaspoon olive oil

3 tablespoons finely chopped onions

1/3 cup apricot preserves

1 teaspoon country-style Dijon mustard

1/4 teaspoon red wine vinegar, plus more if needed

2 tart apples

1 tablespoon lemon juice

1/4 cup slivered almonds

Arrange a rack at center position and preheat oven to 350 degrees.

Line a baking sheet with foil and place the Camembert in the center of the baking sheet.

Heat olive oil in a small heavy skillet over medium heat. Add onions and saute until softened and lightly browned, about 2 minutes. Remove pan from the heat. Add the apricot preserves and stir until preserves are melted. Add mustard and vinegar, and continue to stir until well combined. Let cool for 5 minutes. Taste and add additional vinegar if the mixture is too sweet.

Spoon the apricot mixture on top of the cheese and spread evenly. Refrigerate the cheese, uncovered, on the prepared baking skeet for 30 minutes. (The cheese can be prepared 2 hours ahead; leave uncovered and refrigerated.)

Halve and core, but do not peel, the apples. Cut each into 1/4-inch-thick wedges and toss in the lemon juice to prevent discoloring. Set aside.

Remove the cheese from the refrigerator and press the slivered almonds on top of the mixture. Bake the cheese until warm and just softened when you touch the sides, about 8 minutes. Watch carefully so that the cheese does not split and the almonds do not burn. Remove from the oven and cool for 3 to 4 minutes.

To serve, lift the cheese on the foil to a serving plate. Cut or tear away the excess foil. Garnish the cheese with the apple wedges.

Per serving: 159 calories, 7 grams protein, 9 grams fat, 5 grams saturated fat, 14 grams carbohydrate, 1 gram fiber, 20 milligrams cholesterol, 249 milligrams sodium

Nutritional analysis by registered dietitian Jodie Shield.