Baked camembert with pecans, rosemary and olive oil toasts
- Preparation and cooking time
- Total time
- Easy
- Serves 4 as a starter or snack
Skip to ingredients
- 1 (about 250g) camembert
- 50g pecans
- 2 tsp demerara sugar
- 2 sprigs, leaves stripped rosemary
- 1 amaretti biscuits
- 1 small sourdough loafthinly sliced
- 2-3 tbsp olive oil
Nutrition: per serving
- kcal508
- fat31.3g
- saturates10.8g
- carbs33.5g
- sugars7.5g
- fibre2.9g
- protein32.4g
- salt1.6g
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.
