Recipes: Cheese to please your guests

Camembert Pieces and Nettle Pesto

Le Rustique Camembert eight portions offers the same bold taste and creamy texture of the original wheel but are conveniently wrapped into eight individual 30g portions making the perfect nibble or starter. In this recipe Le Rustique Camembert pieces are on the table in less than an hour and are complemented perfectly by the nettle pesto.

During spring, nettles are at their most delicious (tasting a bit like spinach!), full of Vitamin C and iron and are also a natural body cleanser.  Growing in abundance across the UK, nettles are commonly known for the sting when you pick them, so we’ve provided some tips on how to harvest your own without hurting your fingers:

• Use rubber gloves
• Pick in spring when the nettles are very tender
• Pick the young leaves from the tips
• Once picked, lay the nettles out to wilt as, once wilted, they will no longer sting you
• When wilted, pull the leaves off the stems

Serves: 16 pieces

Prep time: 25 minutes

Cooking Time: 10 minutes

Ingredients:

• Pesto
• 150g young nettles
• 20g breadcrumbs
• 50g aged parmesan
• 20g toasted pine nuts
• Zest of 1 lemon
• ½ clove garlic, crushed
• 150 – 200ml rapeseed oil
• Pinch of sea salt
• Black pepper

Pieces

• 2 free range eggs
• 100g flour
• 100g breadcrumbs
• 2 packs of Le Rustique Camembert Mini Portions 240g
• Tip: or use 2 Le Rustique Camemberts 250g cut in 8 portions each
• 1L sunflower oil

Method:

• Bring a pan of water to the boil to cook the nettles. They won’t sting you once cooked but ensure to wear gloves when picking off the stalks
• Transfer the nettles into the water and use a spoon to cover them all. Cook for one minute, drain and run under cold water
• Squeeze out the nettles and pop in a food processor with the breadcrumbs, parmesan, pine nuts, lemon zest, garlic and blitz
• Gently pour in the oil until you get a good consistency, season and serve in a lovely ramekin.
• Tip: You can keep any left overs in an air tight container and use over the next few days
• Whisk the eggs together and place in a flat short sided container. Season the flour and bread crumbs separately and place in containers
• Set up your work surface with all three containers and unwrap all the cheese pieces
• Pane the Le Rustique Camembert pieces one by one by covering in flour first, then eggs and then bread crumbs
• TIP: Use two forks to juggle the Le Rustique Camembert pieces though each stage and place on a plate when covered and ready
• Shallow fry the cheese in sunflower oil, keep turning until brown and crispy on each side
• Blot the cheese pieces on a sheet of kitchen paper to remove any excess oil and stack on a place next to your pesto ramekin and enjoy whilst warm  
• Tip: you can keep the cheese warm in the oven at 50°C if you are frying in batches

Camembert & Shallot Tart Tatin

The ripe strength of the Le Rustique Camembert and the bittersweet flavour of the tarragon work together perfectly for a French style tart. Serve with a garnish of lightly dressed rocket for a delicious lunch!

Serves: Four as a starter

Prep time: 30 mins

Cook time: 20-30 mins

Ingredients:

• 4 individual tart tins (you can also make one big one in a shallow cake tin)
• 8 long shallots, halved
• 375g pack of ready rolled puff pastry
• 4 teaspoons of butter
• 4 teaspoons of brown sugar
• 1 ripe Le Rustique Camembert 250g
• 1 tbsp tarragon, chopped
• 120g rocket salad, lightly dressed and seasoned

Method:

• Preheat the oven to 180°C/160°C F/Gas Mark 4
• Peel the shallots and cut them in half lengthways. Face them up on a baking tray with a slight drizzle of olive oil
• Cook for 8–10 minutes and cover with cling film when out of the oven so they can steam slightly
• Roll out the pastry and cut round the base of each tart tin 
• Line the tart cases with some greaseproof and place a teaspoon of butter and sugar in each of the tart cases. Place two shallot halves in each tin
• Cover with the pastry and gently pinch in the sides
• Cook at for a further 10 minutes or until the pastry is cooked and slightly brown
• Take out of the oven when cooked, turn out each tart and place back on the tray
• Cover each tart with sliced Le Rustique Camembert and tarragon. Season each tart and bake for a further five minutes until the cheese has melted 

Camembert Quesadillas

Everybody loves Mexican Quesadillas, but our twist on this classic offers foodies something unique. Deliciously creamy Le Rustique Camembert combined with a herby tomato salsa, creates a mouthful of melted gooey Mexican goodness.

Makes: Four as a starter or snack

Prep time: 30 mins

Cook time: 30 mins

Ingredients:

• Tomato Salsa
• 3 salad tomatoes, sliced and diced
• 300g cherry tomatoes, halved
• 3 green, yellow or orange heritage tomatoes, sliced
• 2 tbsp olive oil
• 1tbsp basil
• 1tbsp coriander
• 1tbsp curly parsley

Quesadillas

• 2 shallots, chopped
• 1 garlic clove, sliced
• 400g black beans, cooked and drained
• ¼ teaspoon cumin
• ½ teaspoon coriander
• ¼ teaspoon paprika
• 2 large fajitas
• 200g cooked spinach
• 1 ripe Le Rustique Camembert 250g, sliced
• 1 tbsp sunflower oil
• Pinch of sea salt
• Cracked black pepper

Method:

• Make the salsa by mixing the tomatoes, oil and herbs in a bowl. Season to taste and set aside
• TIP: cut the tomatoes in different ways (sliced, diced and wedges etc) to add some texture to the salsa
• In a sauce pan sweat down the shallots and garlic
• Add in the black beans and spices and cook for 10–15 minutes until the beans have softened. Mash the beans slightly
• Place the fajitas on the work surface and cover half of each with the bean mix.
• Layer on the spinach, salsa and sliced Le Rustique Camembert, season well and fold the fajita over to close it
• Gently brush the outside of the fajitas with oil
• In a large dry frying pan, place the fajita and cook until brown. Flip and cook the other side until brown and crispy
• When hot, cut into pieces and serve on a lovely wooden board with a stack of napkins!

Camembert, Gnocchi and Leek Tray Bake

This gnocchi and Le Rustique Camembert tray bake is a real crowd pleaser. The mature strength of the cheese along with the variety of herbs used makes the dish an absolute delight. You can make this dish well ahead of time, so you can be the most organised host and enjoy the pre-dinner drinks with your guests.

Serves: Four people

Prep Time: 30 mins

Cooking Time: 15 minutes

Ingredients:

Crumb:

• 2 tbsp grated parmesan
• 100g breadcrumbs
• 2 tbsp thyme
• 2 tbsp parsley, chopped

Tray bake:

• ½ white onion, diced
• 2 garlic cloves, chopped
• 2 tbsp thyme
• 2 tbsp parsley, chopped
• 2 tbsp tarragon
• 50g salted butter
• Olive oil
• 400g button mushroom
• 2 leeks, finely chopped
• 500g gnocchi (shop brought does a grand job in this recipe)
• 400g white sauce
• 1 mature Le Rustique Camembert 250g (sliced)
• 200g tender stem
• Pinch of sea salt
• Cracked black pepper
• Garnish: lightly dressed salad leaves and cucumber

Method:

• Preheat the oven to 160°C/140°C Fan/Gas Mark 3
• Make the crumb by mixing the parmesan, bread crumbs and herbs together and leave aside to top the tray bake later
• In a pan on a low heat sweat down the chopped onion, garlic and herbs with half the butter and a splash of olive oil. Add in the mushrooms, once cooked place in a bowl
• In the same pan cook down the leeks with half the butter and a splash of olive oil and add to the mushrooms
• Cook the gnocchi to packet instructions, when cooked, drain and drizzle with olive oil to stop it sticking and place in the bowl with the leeks and mushrooms
• Mix the white sauce through the vegetables and gnocchi, add in the tarragon and season well to taste
• Pan sear, steam or boil the tender stem
• Layer the dish with the gnocchi, sliced camembert and tender stem
• Top with the bake with the last of the Le Rustique Camembert cheese slices and the crumb
• Tip: You may want to top with a few seeds to add an extra crunch
• Bake for 15 minutes or until warm through and slightly brown on top
• Serve hot in the middle of the table with a light salad and enjoy! 

Toasted Brioche with Brie de Caractère and Red Onion Chutney

Forget white bread and American cheese, why not serve up your brioche bistro-style with these delicious Le Rustique Brie de Caractère and Red Onion Chutney rolls. Crispy sage leaves are a fantastic addition to this dish as a garnish.

Feeds: Four

Prep Time: 25-30 mins          

Cooking Time: 35 mins

Ingredients:

• Chutney
• 4 red onions, sliced
• 60g butter
• 2 tbsp olive oil
• 2 tbsp thyme leaves
• 100ml sherry vinegar
• 4 tbsp balsamic vinegar
• Tap water

Toasties

• 6 brioche rolls
• 30g Le Rustique Brie de Caractère

Method:

• Make the chutney by slicing the red onions, melt the butter and oil in a saucepan, add in the sliced onions
• Sprinkle over the thyme, sugar, a pinch of salt and pepper and stir well
• Add in the vinegar and allow the onions to cook on a low heat until sticky 20 – 30 minutes. Add in a splash of tap water if you see the onion start to stick before cooking
• TIP: You can buy a good quality red onion chutney to save time
• Slice the brioche rolls in half and toast until golden brown
• Cover with the chutney and thick slices of Le Rustique Brie Caractère, season and grill until the cheese is melted
• Enjoy warm with a glass of homemade lemonade!