Sunday, November 16, 2014

Camembert Crostini with Pistachios and Mixed Berries

Cheese and wine - a good old treat one can have either on a lazy weekend night in front of a great movie, or for a dinner party with a bunch of friends. Either way, the Camembert is not to be omitted. This creamy and flavourful cheese is one of my favourites and combinable with plenty of different fruits. Whether you choose berries, figs or caramelised onions, the sweet and salty combination will always turn out as a great success. 

Last week, I had a first try on this recipe and I must say it convinced me at the very first bite. The nutty and fruity notes on Camembert take you to a roller coaster of tastes, which I personally find terribly exciting and I strongly consider having them as aperitivo bites for my next dinner party. I opted for natural pistachios, and not the salted ones to keep their original flavour. 

I am a big fan of crostini because you never need much to prepare them. The secret of a good crostini is well-thought-out combination of flavours. It is low budget and will nevertheless please a large crowd. All you need for these little wonders is good quality Camembert cheese, a jar of red berry jam, some pistachios and a baguette. I really insist on the good quality of the cheese, because the outcome will only be as good as the quality of your ingredients. 

Moreover, it does not take much time to prepare them, which is also a great bonus when you don't have much time for a large weeknight dinner. They fill you up and please with great taste. I would have them again tonight if I hadn't made plans already.

For around 15 crostini you need:

1 Camembert
1 baguette
1 jar of mixed berry jam 
50g pistachios

Preheat the oven to 200°

Cut the baguette into small slices; place them on a baking sheet and bake for 10 minutes until crisp and slightly golden. Remove from the oven and cool for a couple of minutes. 

Cut the Camembert into small slices and place on the baguette slices. Add a teaspoon of jam and sprinkle with crushed pistachios. They are now ready to be served.


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