Serves 4
CHEF’S TIP: I substitute brie for the camembert when available.
Ingredients
- 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
Method
- Cut rolls length-wise and paper-thin. Brush with some olive oil, then toast in a 140°C oven until dry.
- Place the cheese in a pre-sprayed ovenproof dish. Drizzle with some olive oil.
- 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.