Oh man, I love cheese. Cheese is one of my all-time favourite things. It’s up there with Harry Potter, the seaside, and colorful socks.
I usually think of it as more of a winter thing though, y’know? Something to eat with crackers, curled up next to a roaring fire with a bottle of wine. Or stirred into a pot of creamy mac and cheese, or grated over a big plate of spaghetti bolognaise…
But just as I switch from red wine to rosé as soon as the sun arrives, cheese just needs reinventing for the season.
Instead of pairing it with heavy stews and sauces, try this delicious camembert crostini recipe: creamy Le Rustique Camembert de Printemps melted over slices of crusty French bread, then topped with juicy basil and balsamic roasted tomatoes, and finished with a(nother) sprinkle of fresh basil leaves.
It’s perfect for a lazy sunshine supper, or you could even serve them up as a starter for a garden party or barbecue!
Did you know that Le Rustique have a special spring camembert? It’s different to their usual camembert in that the weather changes what the cows eat, which in turn changes the milk they produce.
With more sunshine and heavy rainfalls, plants grow faster, and the cows are able to graze on the fresh grass in their fields. This is what makes Le Rustique de Printemps extra creamy, and perfect for melting on toast!
The strength of the flavour is actually based on how long you’ve been keeping the cheese. With 35 days or more before the Use By Date you’ll get Young camembert, which is light and firm. Anything between 20 and 35 days before the Use By Date makes for a Ripe camembert that’s distinctive and melt-in-the-mouth. And if you like your camembert strong and creamy, wait until it hits the Mature state, at 20 days or less before the Use By Date.
All of them pair well with the roasted tomatoes, which are juicy and tart enough to cut through the richness of the cheese. The balsamic vinegar helps caramelise them a bit too, so you get a little burst of sweetness in each bite.
And last but absolutely not least: lovely fresh basil leaves. They add a nice touch of freshness that really make this dish feel like spring!
Try this delicious camembert crostini recipe: creamy Le Rustique Camembert de Printemps melted over slices of crusty French bread, then topped with juicy basil and balsamic roasted tomatoes, and finished with fresh basil leaves.
- 1 Le Rustique Camembert Printemps (chilled - this will make it easier to slice)
- 12 slices baguette
- 500 gr cherry or baby plum tomatoes
- 1 handful fresh basil
- 1 tbsp olive oil
- 1 tbsp balsamic vinegar
- 1 clove garlic
- salt and pepper
- 12 leaves fresh basil (for garnishing)
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Heat the oven to 190 degrees (centigrade, fan-assisted). Line two roasting trays with greaseproof paper.
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Slice the cherry tomatoes in half. Roughly chop the bunch of fresh basil (stalks and all). Pop the tomatoes on one of the lined trays, and spoon over the olive oil, balsamic vinegar, salt, pepper, and the chopped basil.
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Toss with your hands so everything is combined, then spread the tomatoes out in one layer with the skin side down. Roast in the oven, on a middle shelf, for 30 minutes, until sticky and caramelized around the edges.
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Meanwhile, lay each slice of baguette on the second lined tray, and toast in the oven on the shelf above the tomatoes for 5 minutes.
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Flip each bread slice over. Cut your garlic clove in half (don't peel it), then rub the cut half lightly over the untoasted side of each bread slice.
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Carefully slice the chilled camembert into equal(ish) wedges, and top each slice of bread with the cheese. Don't make the wedges too wide, as the cheese will spread in the oven. Make sure there's a small gap on at least two sides of the bread.
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Pop the bread and camembert in the oven, on a shelf above the tomatoes. Bake for 5 minutes, until the camembert is gooey.
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Carefully move the crostini to a serving platter. Use a knife to gently spread the melted camembert around each slice of bread, until every corner is covered.
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Remove the roasted tomatoes from the oven, and pile them on top of each crostini. Garnish with the basil leaves. Serve hot.
*This post is sponsored by Le Rustique.
MORE SPRING SUPPER RECIPES:
Watermelon, Feta and Rocket Salad with Balsamic Dressing
