About a week ago, I got it in my head that I was going to get out of the house for the whole day. I know, it was a little presumptuous, but I was determined to get out. So my mom and I decided to go out for the day, for shopping and lunch, with Ellie.
Then Marc and my dad decided that they would come to lunch as well, so we loaded up the car with the stroller and all five of us (we’re currently driving a teeny-tiny Toyota Yaris, so it’s quite the squeeze).
We chose a random restaurant, and squeezed the stroller between two tables inside the small cafe. I ordered the tartare (because I hadn’t be able to eat it while I was pregnant), and my mom got this wonderful little creation called a Tartine Normande.
In case you didn’t know, tartine is just a fancy French way to say a toasted piece of bread topped with something delicious. This one had creamy melted camembert, apples and shallots, and since it was so delicious at the restaurant, I figured I should make something similar for you.
After all, I do have a plethora of camembert at my fingertips.
It turned out to be super easy to recreate at home, but I decided to revamp the dish into an appetizer. One that is really easy, but still super fancy so you can impress all your hoighty-toighty company this Thanksgiving.
I read this little tidbit yesterday about how the camembert found in France (usually made with raw milk) is a little different than the kind available in the states. To make sure this recipe would taste its best at home though, I tried it out with a pasteurized camembert that I found at our grocery store.
More recipes that aren’t even remotely dairy free:
- Wisconsin brat & cheese curd burger
- Sopapilla cheesecake
- Pumpkin cheesecake bars
- Chocolate cake martinis
- 1 French baguette
- 2 tablespoons butter or margarine
- 4 shallots, thinly sliced
- 1/8 teaspoon salt
- 1 apple, cored and chopped
- 1/2 wheel of camembert cheese, thinly sliced
- Preheat oven to 400˚F (200˚C), and line a baking sheet with parchment paper.
- Place baguette slices on the baking sheet and toast for about 5 minutes, or until slightly toasted and golden. Set aside.
- In a large skillet or frying pan, heat butter to medium-high. Add shallots and salt. Saute, stirring frequently, until caramelized about 20 minutes. Add the apples and continue to cook until softened – about 10 minutes.
- Place a small piece of camembert on each crostini and top with the apples and shallots. Return the crostini to the oven for 3 – 5 minutes, or until the camembert is melted. Serve immediately.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
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