Baked camembert with pecans, rosemary and olive oil toasts

Baked camembert with pecans, rosemary and olive oil toasts

  • serves 4 as a starter or snacks
  • Easy
There's no holding back in this indulgent recipe for crispy sourdough dipped in molten French cheese with almondy biscuit crumbs and crunchy toasted pecans. Make if for a festive gathering or warming winter treat
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Ingredients

  • camembert 1 (about 250g)
  • pecans 50g
  • demerara sugar 2 tsp
  • rosemary 2 sprigs, leaves stripped
  • crunchy amaretti biscuit 1
  • sourdough loaf 1 small, thinly sliced
  • olive oil 2-3 tbsp

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Remove the cheese from its packaging and sit it snugly in an ovenproof dish.

  • Step 2

    Put the pecans into the oven on a baking tray to toast for a couple of minutes while you put the sugar, rosemary leaves and amaretti biscuit into a mortar to crush everything together. Add the toasted pecans and mix together with a pestle, breaking up the pecans as you go. Sprinkle over the top of the cheese.

  • Step 3

    Brush the sourdough slices with oil on both sides, then put on a baking sheet and sprinkle with a little sea salt. Bake for 6-10 minutes until crisp and golden, turning halfway through.

  • Step 4

    Swap the cheese for the toasts, and bake for 15 minutes, until gooey. If you want the toasts hot too, pop them back into the oven for the last
    30 seconds - 1 minute. Eat straight away, spooning or scooping the molten cheese and pecan-rosemary crumble straight onto the olive oil toasts.

Nutritional Information

  • Kcals 508
  • Fat 31.3g
  • Saturates 10.8g
  • Carbs 33.5g
  • Sugars 7.5g
  • Fibre 2.9g
  • Protein 32.4g
  • Salt 1.6g
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