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.