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



  • 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


  • 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