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Tomatoes, camembert and pesto

Ingredients Quantity
Camembert 240g 1
"Beefsteak" tomatoes or other type 2 pieces
Fresh basil 1 bouquet
Olive oil 1dl
Garlic 1 clove
Chopped almonds 40 g
Salt, pepper To taste

Serves 4


1. Rinse, remove the stalk and slice the tomatoes across the width in order to obtain
nice slices, not too thick (max 1 cm).
2. Also slice the camembert to the same thickness.
3. Rinse the bouquet of basil and remove 4 flower tops. Remove the leaves from the rest and
make a pesto by crushing the basil leaves, garlic, olive oil and the
almonds. Season.
4. On each plate, alternate the tomato slices with the slices of
camembert, add the basil flower tops set aside. Top here and there with a little
pesto. Season.

Eurial products needed for this recipe :

Merci Chef! french camembert 240g

Camembert 240g

How to cook our cheeses and creams.

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