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Camembert and Fig 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:
- Preheat oven to 160°C/ 140°C Fan/Gas Mark 3
- Butter one side of the bread, season and lay butter side up
- Slice the Le Rustique Camembert
- Build the toastie by layering on the prosciutto, half the sliced Le Rustique Camembert, fig slices, basil leaves and top with watercress
- 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!)
- Top with the other slice of bread, butter side down
- In a shallow pan gently fry the toastie in a tbsp of oil and butter for 3-4 mins on each side until brown
- Finish cooking in the oven at 160 for a further 5–10 mins or until the cheese has melted
Recipe from www.lerustique.uk