Cheese bread (camembert) with fig and onion jam recipe
The colors alone are inviting and the flavors will take anyone who’s been to France, back to Avenue des Champs-Élysées where bistros and cafes abound. Even my husband, who doesn’t care for sweet in savory foods cannot resist these cheesy treats. We will gobble these up in the middle of the afternoon and wash them down with a giant cup of coffee in complete silence. We don’t interrupt each other during intense food moments.
This cheese bread makes a beautiful snack or hors d’oeuvres to serve when cut into sticks. It can also be served as part of a meal with a simple quinoa and vegetable salad, next to a pot-au-feu or paired with a classic French frisee salad.
- 1 medium onion, finely sliced
- 8 slices sourdough bread, cut about 1½ inch thick
- 1 tbsp extra virgin olive oil
- 2 tbsp walnuts, chopped
- fig jam
- good quality camembert cheese (very soft and stinky)
- salt and pepper
- - In a large pan over medium heat, add oil and onion.
- - Cook for about 10 minutes, until onions are golden brown, soft and very tender.
- - Lightly toast your bread in a toaster (lowest setting) or oven. The bread should be slightly crispy.
- - Lay a sheet of tin foil in a tray and add bread slices.
- - Spoon onions to cover the bread surface (a light layer).
- - Add about two to three pieces of camembert cheese on top, centered. When the cheese melt, it will expand.
- - Top with walnuts and using a knife and your fingers, scatter small dollops of fig jam, enough for have a taste per bite.
- - Broil in the oven for 3 minutes.
- - Season with salt and pepper and serve immediately.