Camembert Crostini with Belgian Endive and Apple Salad
(3 votes)
(3 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Ingredients
for
- Ingredients
- 4 Ciabatta
- 8 slices Camembert (round, 0.5 cm thick)
- 1 red-skinned Apple
- 1 Endive
- 1 bunch Radish sprout
- 70 grams toasted Pine nuts
- 2 Tbsps vegetable oil
- 3 Tbsps apple cider vinegar
- salt
- peppers
- 1 pinch sugar
Preparation steps
1.
Preheat the oven to 160°C (approximately 325°F). Halve the rolls lengthwise and top each half with a slice of Camembert. Place on a baking sheet and bake until the Camembert begins to run.
2.
Meanwhile, rinse and quarter the apples. Remove the seeds and cut the apples into thin slices. Rinse the Belgian endive, pat dry and cut into thin strips. Transfer to a bowl and add the toasted pine nuts, vinegar and oil and season with salt and pepper. Add a little of the radish sprouts and toss to combine. Remove the crostini from the oven, top with the salad and serve immediately.
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