Chef Andres Dangond of L20 and Alinea shares his recipe for a Camembert cheese crostini with tomato marmalade. Learn how to prepare a dish with French and Italian fusion that will be sure to seduce your taste buds!
1369 per serving
- 1 big slice of Camembert cheese
- 2 tomatoes
- 3 tablespoons sugar
- extra sugar for finishing
- 1 teaspoons fresh or dry basil
- 1 big slice of baguette or country bread
- balsamic vinegar
- olive olive
Preheat oven to 400 F. Wash and cut the tomatoes in chunks, without peeling or seeding. Put the tomatoes In a medium sauce pan, at medium heat, with the sugar and basil. Stir often and cook until soft. Adjust the sugar level to your own taste by adding more or non sugar. Place the camembert slice on top of the bread and drizzle some olive oil and salt over it. Bake until the cheese starts to melt and the edges of the bread are a bit brown. Remove from oven and pour 2 tablespoons of the tomato marmalade on top of the bread with cheese and drizzle some more olive oil and balsamic vinegar. Enjoy!