Olive Magazine
Baked Camembert Recipe With Pecans, Rosemary And Olive Oil Toasts

Baked camembert with pecans, rosemary and olive oil toasts

Published: November 17, 2016 at 12:06 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 as a starter or snack

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

Nutrition:
NutrientUnit
kcal508
fat31.3g
saturates10.8g
carbs33.5g
sugars7.5g
fibre2.9g
protein32.4g
salt1.6g
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Ingredients

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

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.

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