- 125 g Camembert
- 2 t olive oil
- 100 g pineapple, peeled and cut into small pieces
- 3 T honey
- 1 sprig fresh thyme
- Sea salt, for sprinkling
- 30 g pistachio nuts, roughly chopped and toasted
- 8 slices sourdough bread
In a small nonstick frying pan, heat the oil until hot and add the pineapple pieces. Drizzle some honey and stir lightly until coated. Cook for 5 minutes until slightly caramelised.
Place the cheese on a platter; sprinkle with salt and thyme leaves, reserving a sprig to garnish. Top with the caramel pineapple and toasted pistachio nuts.
Garnish with thyme and drizzle with some left over honey pan juices.
Spread the bread slices with oil and brush with the extra honey. Heat a nonstick griddle pan until hot and toast the bread slices for 4 minutes until golden with charred lines.
When I saw camembert cheese on the list, I was relieved and somewhat pleased. That’s because Camembert and Brie are one of my favourite cheese and they always make it on my table whenever I have special friends coming over for a visit.
I particularly like the camembert because it’s daintier and its round shape always reminds me of a small perfectly round cake – odd similarity, I know!
I also enjoy its texture best served as is without cooking or baking it. I normally have different toppings for it such as seasonal fruits, drizzled with honey and I once smeared it with cream cheese and topped it with spicy biltong shaving and chopped nuts - it turned out surprisingly delicious!
So it was a no brainer for me when to make a fruit and nut camembert cake when I saw this list of ingredients. I’m currently a big fan of sweet and salty flavour combinations so I was happy having honey, salt and my all rounder herb friend fresh thyme.
I’ve never consider serving my different variations of Camembert cake with crostinis before but I tell you these honey glazed and toasted treats will now be constant companion for my camembert cake going forward as they make perfect sense and are match made in heaven.
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