Posts tagged ‘camembert’

March 24, 2011

addictive bruschetta

This bruschetta is…addicting. It’s so good, I just popped these one after another into my mouth. I love classic bruschetta, and whenever I make it, I make it the same way – it never lets me down!

I made these today because Jeff has been bugging me to bake him the other half of the Camembert with roasted garlic. I finally went to the market today to get the baguette so I could comply to his request. I’m a girl who loves killing 2 birds with one stone so I decided to use the baguette for bruschetta as well.

Don’t worry, Jeff still got his Baked Camembert.

 

But he got bruschetta too.

He’s a lucky guy and he better know it!

 

Trader Joe’s Artisan Srilatino baguette is my favorite go-to baguette. I just love it. Sometimes I’m tempted to buy one of the other baguettes available, but I always fall back on this one.

 

It’s the perfect base for this bruschetta. After it’s sliced, drizzled with olive oil, and broiled, I rubbed each slice with a piece of garlic and sprinkled it with some mozzarella before putting it back into the oven to broil again until the cheese melts beautifully.

Yum.

I have become obsessed with rubbing crostini with garlic. I used to scoff at it, thinking, how much flavor can it really transfer to the bread? But don’t underestimate the power of garlic.

As you rub, the garlic clove gets smaller and smaller. Hey that means it must be going somewhere right?? Yep, it’s melting beautifully into the bread.

 

As for the bruschetta topping itself, it starts with beautiful Roma tomatoes.

Make sure to get out all the juice and seeds, you don’t want an overly watery bruschetta!

 

Don’t worry, none of the innards went to waste. I sprinkled it with a little sugar and slurped away…

So, so good. In undergrad when I was in the dorms, I used to get a plateful of the sliced tomatoes at the deli bar (usually for the sandwiches) and sprinkle it with sugar. And eat. Holy yum!

 

Anyway, back to the bruschetta. The tomatoes, mixed with basil, red onion, and garlic…

 

And then seasoned with balsamic vinegar, extra virgin olive oil, and kosher salt…

= Come to mama.

 

Today, I was excited to finally bust this open to use in this bruschetta. I think I bought it last year.

It made a great addition to the bruschetta.

 

Jeff and I enjoyed this bruschetta immensely, along with the Baked Camembert and roasted garlic. After a while, I started smearing roasted garlic on crostini and topping it with the bruschetta mix, which was heavenly too.

We each got a whole bulb to ourselves again. Roasted garlic, I love you.

 

Bruschetta

Serves: 4-6

 

Ingredients:

-1 baguette, sliced thinly

-2 tsp extra virgin olive oil

-1 clove garlic, halved

-1/3 cup shredded mozzarella cheese (sliced mozzarella would work wonderfully too)

 

for the topping:

-5-6 Roma tomatoes, halved, seeds and juice removed, and diced

-1/4 medium red onion, chopped

-4-5 cloves garlic, minced

-8-9 large leaves basil, chopped

-2 T balsamic vinegar

-2 T extra virgin olive oil

-kosher salt, to taste

 

Directions:

Begin by prepping the topping. Combine tomatoes, red onion, garlic, and basil in a medium bowl. Add balsamic vinegar and extra virgin olive oil and mix. Sprinkle with kosher salt until seasoned to taste. Set aside and let it marinate until needed.

Preheat oven to Broil or if no broil setting is available, 425F. Place baguette slices on a baking sheet covered in foil and drizzle with extra virgin olive oil. Broil in the oven for 4-5 minutes or until lightly browned.

Rub each slice with the clove of garlic and sprinkle with mozzarella cheese. Place back into the oven for 2 minutes or until cheese has melted and bubbles.

Top each slice with a spoonful of the bruschetta topping. Serve and enjoy!

 

Nutritional Information for 5 pieces of bruschetta: 140 calories, 3g fat, 0g saturated fat, 210mg sodium, 25g carbohydrates, 4g fiber, 1g sugar, 4g protein

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March 2, 2011

Baked Camembert with Crostini & Roasted Garlic

Have you ever had Camembert cheese?

I hadn’t either — up until a few weeks ago when we visited a small French restaurant in San Francisco called Chez Maman. Their specialty is French Burgers. French burgers topped with a fried egg and Brie cheese! Oh my, yes…it was really, really good. And the French-speaking owner was very, very charming. Chez Maman is a very tiny restaurant and their main seating area? A counter.

The French burgers were amazing, but believe it or not, the real star of the show was not the burgers, but their appetizer of baked Camembert. Camembert is a soft French cheese, really similar to Brie. When the appetizer came out, there were just no words. We devoured it.

It was so good I had to remake it at home. It’s so simple, and the simplicity is what I believe adds to the amazingness of this dish. Every flavor pops out. This is all you need to make it happen:

Oh, and extra virgin olive oil, salt, and pepper.

 

The first thing you need to do is roast the garlic, because this is the most time-consuming part. Easy, but time-consuming. Stick the garlic bulbs in the oven and prep your other ingredients while they roast away!

Jeff and I decided that we were each gonna have our own garlic bulbs. At Chez Maman, we had to share one bulb and we fought over the last clove. Having our own bulb was much, much better. We’re garlic freaks. Embrace the garlic breath!

Jeff requested rosemary with this dish and I wholeheartedly agreed — rosemary, garlic and olive oil make one of the best flavor combinations.

 

While the garlic is becoming delicious gems, slice your beautiful, beautiful baguette.

 

Then drizzle the slices with extra virgin olive oil and a sprinkling of rosemary as well.

 

The garlic still won’t be done so continue on and prep the star of the show — the Camembert. Like I said before, looks like Brie!

All’s you have to do is slice off the white rind, and stick it in a small oven-safe ramekin.

 

When everything is done baking and getting delicious, this is the beauty you will behold:

Spread a roasted garlic clove onto a crostini, and then drizzle it with the bubbly and hot Camembert cheese. Eat. Die and go to heaven. Just make sure to come back so you can enjoy it again.

 

Baked Camembert with Crostini & Roasted Garlic

Serves: 2-4

 

Ingredients:

-3oz Camembert cheese (about 1/2 a rind)

-2 garlic bulbs

-1/2 a baguette, thinly sliced

-4 tsp extra virgin olive oil, divided

-fresh rosemary, roughly chopped

-salt

-pepper

 

Directions:

Preheat oven to 425F. Chop off the tops of each garlic bulb. Drizzle 2 tsp of extra virgin olive oil, rosemary, salt and pepper on the bulbs. Wrap the bulbs with foil and place onto a baking sheet. Bake for about 45 minutes or until soft and roasted.

Meanwhile, place baguette slices onto a baking sheet and drizzle with 2 tsp extra virgin olive oil. Sprinkle with rosemary.

Cut the rinds off the Camembert cheese and split them between 2 small oven-safe ramekins. Put the ramekins onto the same baking sheet that the baguette slices are on.

In the last 10 minutes that the garlic is roasting, stick the baking pan with the baguette slices and Camembert cheese in the oven as well. At this point, switch the oven to broil.

Continue to broil until the baguette slices are golden brown and the Camembert cheese is melted, bubbly and browned. The roasted garlic should be ready by now as well.

Serve! Eat by spreading roasted garlic on a crostini and topping with the melted Camembert cheese.

 

Nutritional Information for 1 serving (1/2 the recipe): 530 calories, 24g fat, 7g saturated fat, 850mg sodium, 62g carbohydrates, 7g fiber, 1g sugar, 21g protein