Baked Camembert Trecolore

Serves 4
CHEF’S TIP: I substitute brie for the camembert when available.


  • 3-4 Italian rolls, toasted
  • olive oil
  • 1 x 125g (4 oz) whole round camembert cheese or 3 small cheeses
  • 30ml (2 tbs) olive oil
  • 125g (½ cup) olive tapenade
  • 125g (½ cup) sun-dried tomato pesto
  • 125g (½ cup) basil pesto


  1. Cut rolls length-wise and paper-thin. Brush with some olive oil, then toast in a 140°C oven until dry.
  2. Place the cheese in a pre-sprayed ovenproof dish. Drizzle with some olive oil.
  3. Grill until the cheese has softened and melted slightly. Remove from oven and spoon the pestos in three concentric circles on top. Serve with the toast.