Blend Camembert in processor until smooth. Gradually add cream cheese, processing until smooth after each addition. Add lime juice; process until smooth. Transfer mixture to bowl. Mix in 2 tablespooons nuts. Season with salt and pepper. Spoon pate into 2-cup bowl. Sprinkle with additional nuts. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
If the Camembert is very strong, increase the amount of cream cheese to taste. Serve with toasted baguette slices and assorted crudites like endive and red bell pepper strips.