Le Rustique Camembert, Fig And Basil

Le Rustique Camembert, Fig And Basil Sourdough Toastie.

Hello friends. Happy Tuesday! Le Rustique Camembert, Fig and Basil Sourdough Toastie anyone?

This scrumptious toasted Le Rustique Camembert sandwich makes a great comforting supper for two.

The dish uses mature camembert which is very creamy and soft and has a pronounced flavour.

A smoked tomato chutney also works well with this toastie if you are looking for a bit of extra flavour!

How To Make A Le Rustique Camembert, Fig and Basil Sourdough Toastie:

Discover a symphony of taste sensations with Le Rustique Camembert, Fig, and Basil Sourdough Toastie.

Immerse yourself in the exquisite blend of creamy Le Rustique Camembert, sweet figs, and aromatic basil, all nestled between two perfectly toasted slices of sourdough bread.

This gourmet delight will transport your senses to new heights of culinary pleasure.

Indulge in the harmonious combination of flavours, where the richness of the Camembert intertwines with the delicate sweetness of figs, complemented by the refreshing essence of basil.

Experience a taste sensation that will leave you craving more.

Serves: Two

Prep Time: 5 minutes
Cooking Time: 10 minutes

Ingredients:

• 4 slices of thick sourdough bread
• 1 tbsp soft salted butter for spreading
• 4 slices of prosciutto
• 1 mature Le Rustique Camembert 250g
• 2 ripe figs, sliced
• 4 basil leaves
• 60g watercress
• 1 tbsp sunflower oil
• 1 tbsp butter for frying
• Pinch of sea salt
• Cracked black pepper

Le Rustique Camembert, Fig and Basil Sourdough Toastie Method:

How To Make:

1. Preheat oven to 160°C/ 140°C Fan/Gas Mark 3.
2. Butter one side of the bread, season and lay butter side up. Slice the Le Rustique Camembert.
3. Build the toastie by layering on the prosciutto, half the sliced Le Rustique Camembert, fig slices, basil leaves and top with watercress.
4. Season and layer on the rest of the Le Rustique Camembert (you may not want to use all the cheese – it depends how cheesy you want it!).
5. Top with the other slice of bread, butter side down.
6. In a shallow pan gently fry the toastie in a tbsp of oil and butter for 3-4 mins on each side until brown.
7. Finish cooking in the oven at 160 for a further 5–10 mins or until the cheese has melted.

So what do you think about this Le Rustique Camembert, Fig and Basil Sourdough Toastie recipe? Recipes created by Alex Head at Social Pantry. Recipe and image courtesy of LeRustique.

About:

In 1975, cheese factory manager, Jean Verrier gave birth to the very first Le Rustique Camembert. To this day, his artisan techniques continue to inspire the production of all Le Rustique cheeses.

Le Rustique cheeses are in constant evolution and each stage has its own taste.

The maturation process of Brie can be divided in three stages, with each stage offering different tastes and textures:

• Young: 25 days or more before the Use By Date – Texture: firm; Flavour: light and fresh.
• Ripe: Between 15 and 25 days before the Use By Date – Texture: soft and melt-in-the-mouth; Flavour: distinctive.
• Mature: 15 days or less before the Use By Date – Texture: creamy and soft; Flavour: pronounced.

So what do you think of this Le Rustique Camembert, Fig And Basil Sourdough Toastie? Do you also fancy trying it? Because I do. So yummy.

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n this recipe, Le Rustique Camembert pieces are on the table in less than an hour and are complemented perfectly by the nettle pesto. Camembert Pieces And Nettle Pesto. So tasty.

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Le Rustique Camembert, Fig And Basil Sourdough Toastie:

Le Rustique Camembert, Fig And Basil Sourdough Toastie. Thank you so much for stopping by. I also hope you liked this post. Also, find me on: Web | Twitter | Facebook.

Claire Justine Oxox- Over 50s Lifestyle Blog. You can also read more about me here: Polka Dot Lady. Thank you so much for stopping by.

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Claire Justine

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