Le Rustique Camembert, Fig and Basil Sourdough Toastie…

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:

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

Method:

  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.
  3. Slice the Le Rustique Camembert.
  4. Build the toastie by layering on the prosciutto, half the sliced Le Rustique Camembert, fig slices, basil leaves and top with watercress.
  5. 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!).
  6. Top with the other slice of bread, butter side down.
  7. In a shallow pan gently fry the toastie in a tbsp of oil and butter for 3-4 mins on each side until brown.
  8. Finish cooking in the oven at 160 for a further 5–10 mins or until the cheese has melted.

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


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Claire

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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11 Comments

  1. Tamar SB
    April 17, 2018 / 3:31 pm

    Oh man that looks GOOD!

    • Clairejustine oxox
      April 18, 2018 / 12:06 pm

      Thanks for stopping by Tamar 🙂

  2. Nancy's Fashion Style
    April 17, 2018 / 6:49 pm

    Oooooh! Druling over here!

    • Clairejustine oxox
      April 18, 2018 / 12:04 pm

      Thanks for the comment Nancy 🙂

  3. mummabstylish
    April 17, 2018 / 8:44 pm

    wow – how yummy Claire, I love camembert and the fig sounds utterly delicious! Jacqui Mummabstylish

    • Clairejustine oxox
      April 18, 2018 / 12:04 pm

      Thanks for the comment Jacqui 🙂

  4. Anonymous
    April 19, 2018 / 3:30 pm

    Looks and sounds delicious.

    • Clairejustine oxox
      April 21, 2018 / 5:24 pm

      Thanks for hopping over 🙂

  5. Elaine
    April 20, 2018 / 6:50 am

    My mouth seriously watering from seeing these photos! I am going to have to try this recipe too! I would have not thought about putting these ingredients together. Yummm

    • Clairejustine oxox
      April 21, 2018 / 5:25 pm

      Thanks for the comment Elaine 🙂

  6. The Lazy Gastronome
    April 22, 2018 / 12:49 pm

    OK – now you're talking!! This sounds as amazing as it looks – Thanks for sharing at the What's for Dinner Party! Hope your week is great.

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