Le Rustique Camembert and Wild Mushrooms Crostini
This is a mushroom lovers’ dream—twofold. First, wilted chard gives a huge flavour upgrade with its earthy aroma that brings out the wild underlying flavours in the mushrooms. But the real kicker is the topping of Le Rustique Camembert: its soft, snowy rind delivers, when melted, a scrumptious mushroomy aroma. Yummy. Tastes best when cooked outdoors, with mushrooms you’ve picked yourself, surrounded by the forest.
- - 250g Le Rustique Camembert or L’Extra Camembert, sliced
- - 12 to 18 ½-inch slices of baguette, cut on the bias
- - 450 g mushrooms (wild mushrooms, or a combination of cultivated varieties including shiitakes, cremini, and oyster mushrooms), cleaned and diced
- - 1 bunch Swiss chard, washed, stems separated and chopped finely, leaves chopped roughly
- - 1 finely chopped shallot
- - 3 tbsp butter
- - 2 tbsp olive oil
- - 1 tbsp finely chopped Italian parsley
- - Salt and pepper to taste
- - Fresh thyme for garnish
Serves 4 to 6
- Heat 1 tbsp of butter and 1 tbsp of oil in a sauté pan over medium-high heat. Add the mushrooms and cook, stirring often, for 8 to 10 minutes, until water from the mushrooms has evaporated. Add 1 tbsp of butter and the chopped shallot. Sauté another 2 to 3 minutes and season with salt and pepper. Add the parsley, remove from pan and set aside.
- In the same pan, heat 1 tbsp of olive oil. Add the Swiss chard stems and sauté for 4 to 5 minutes until beginning to soften. Add the leaves and 1 tbsp of butter. Once the leaves start wilting, mix well and season with salt and pepper. Cook another 2 to 3 minutes. Remove from heat and set aside.
- Preheat the oven to 350 °F (180 °C). Place bread slices on a lined baking sheet and drizzle with olive oil. Bake for 2 to 3 minutes on each side.
- Garnish each piece of bread with 1 tbsp of cooked Swiss chard, top with 1 tbsp of mushrooms and 1 slice of Le Rustique Camembert. Finish with a small sprig of thyme. Return to oven for 1 to 2 minutes until cheese starts to melt. Serve immediately.
Featured product in this recipe
Le Rustique Camembert is a purely French experience and is made with pasteurized milk. Its bold taste and flavour are reminiscent of cheeses made with raw milk.
Cheese and wine
Some smooth-textured white wines can go well with Le Rustique Camembert. Try with an unctuous Soave or a well-rounded Pinot blanc. In reds, you have to stick to wines with plenty of fruit flavours, very creamy and low in tannins, like some Pinots noirs from California or Australia.