Deep purple. Bright pink. Gone in a few bites.

Warm Camembert, glossy blueberries, a sharp little crunch of pickled onion. Toasted hazelnuts bring the snap; MouCo’s earthy, buttery center holds it all together. Load up a crisp slice of baguette and let the colors do the talking.

This combination comes from the Toasted Camembert on Blue River Bistro’s menu in Breckenridge: Colorado MouCo cheese with blueberry compote, pickled red onion, hazelnut and baguette. Our home version keeps those five ingredients at the center, with quick pickles and a small batch of compote you can make while the oven heats.

Home preparation by MouCo; quantities and method developed from the restaurant’s menu description.

🧂 Ingredients

Serves: 2–4 as an appetizer
Prep: 10 minutes   Cooking and quick-pickling: about 20 minutes, overlapping   Total: about 30 minutes

Quick-pickled red onion

• ¼ small red onion, very thinly sliced, about ¼ cup
• 2 tablespoons apple cider vinegar
• 2 tablespoons water
• 1 teaspoon granulated sugar
• ¼ teaspoon fine salt

Blueberry compote

• ½ cup blueberries, fresh or frozen
• 1 tablespoon water
• 1 teaspoon honey, plus a little more if needed
• 1 teaspoon fresh lemon juice

Cheese and finishing touches

• 1 wheel MouCo Camembert, 125 g / 4.4 oz, chilled and preferably mid-aged
• 2 tablespoons hazelnuts
• 8–12 baguette slices
• 1–2 teaspoons olive oil, for brushing the bread
• A small handful of microgreens, optional

👣 Instructions

1. Make the pink crunch. Put the sliced onion in a small heatproof bowl. Bring the vinegar, water, sugar and salt just to a simmer in a small saucepan, stirring to dissolve. Pour over the onion, press the slices into the liquid and leave for at least 20 minutes, stirring once or twice, while you prepare the rest.
2. Toast the hazelnuts. Heat the oven to 350°F / 175°C. Spread the hazelnuts on a baking sheet and toast for 8–10 minutes, until fragrant. Let cool slightly, rub away any loose skins in a clean towel, then roughly chop.
3. Let the blueberries burst. Meanwhile, combine the blueberries, water and honey in a small saucepan. Simmer gently for 5–7 minutes, stirring occasionally, until some berries burst and their juices lightly thicken. Leave some berries whole. Stir in the lemon juice and taste; add a little honey only if the berries need it. Set aside to cool to warm.
4. Warm the Camembert and crisp the bread. Remove all packaging from the chilled cheese. Cut the wheel into four wedges and arrange them with a cut face upward on a lightly oiled, broiler-safe metal tray or small skillet. Brush the baguette slices lightly with olive oil and put them on a separate baking sheet. Bake both for about 6–8 minutes, until the cheese just softens and the bread is crisp. Very ripe cheese may soften sooner.
5. Add a little toast. Remove the bread. Switch the oven to broil and briefly brown the cheese, about 30–60 seconds, roughly 6 inches below the element. Watch continuously and remove as soon as a few golden spots appear, before the wedges lose their shape. If the cheese is already very soft, skip this finish.
6. Build the plate. Transfer the warm cheese to a serving plate. Spoon a little compote around and over the wedges. Drain a small forkful of the pickled onion and add it with the toasted hazelnuts and optional microgreens. Serve immediately with the baguette. Bring any extra compote and onion to the table so everyone can adjust their bite.

🎯 Notes

Choose a wheel that holds its shape. Mid-aged Camembert is easier to portion neatly. An older wheel will soften faster; serve it directly from its small skillet if needed.

Keep the contrast. The compote should taste like blueberries, with enough juice to spoon. The drained onion adds brightness without flooding the plate with vinegar.

Frozen berries work. Use them straight from the freezer and allow an extra minute or two of simmering if needed.

A little Breckenridge after dark

At 305 North Main Street, Blue River Bistro brings seasonal American cooking and a lively dining room to Breckenridge. Its live-music program includes blues and jazz—a fitting backdrop for a plate with this much color and contrast.

Visit for their original Toasted Camembert, or bring a little of that mountain-town evening to your own table.

Menu reference: Blue River Bistro’s dinner menu, October 22, 2026.

Visit Blue River Bistro  |  Explore the menu

Hero artwork: an AI-assisted geometric illustration in MouCo label colors inspired by Blue River Bistro’s façade and the Breckenridge setting.