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Camembert, Pesto and Olive Crostini
serves SERVES
24
cooking time COOKING TIME
5 minutes
serves PREPARATION TIME
15 minutes
Ingredients
  • 200g wheel King Island Dairy Phoques Cove Camembert
  • ½ cup sliced black olives
  • ½ cup finely diced roast capsicum
  • 2 tablespoons baby capers
  • 1 tablespoon extra virgin olive oil
  • freshly ground black pepper, to taste
  • 1 baguette, cut into 24 thin slices
  • olive oil spray
  • 1 cup pesto
  • continental parsley leaves, for garnish
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Method
Remove King Island Dairy Phoques Cove Camembert from the fridge and allow to come to room temperature. Combine olives, capsicum, capers and olive oil and season with pepper. Arrange baguette slices on an oven tray and lightly spray on both sides with olive oil. Grill on both sides until toasted. Spread with pesto. Cut Camembert into 24 wedges and place one wedge on each crostini. Top with olive mixture, garnish with parsley and sprinkle with pepper before serving.
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