Camembert crostini with fig & watercress salad

Camembert crostini with fig & watercress salad
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The perfect combination of cheese, figs, and honey makes this Camembert crostini recipe truly divine. Served with a watercress side salad, it’s the perfect recipe for hot days, when you have a smaller appetite.

You might have noticed that I’ve been making a lot of salads lately. They’re truly the ideal summer meal; they’re refreshing and ready in no time at all.

  • ServesServes 4–6
  • Prep time10 min
  • Cook time5 min
  • Timeout10 min
  • FreezingFreezes well


  • 1/4 cup balsamic vinegar
  • 2 teaspoons sugar
  • 1 French shallot, finely sliced
  • Salt and pepper, to taste
  • 1 ciabatta baguette
  • 7 oz Camembert cheese
  • 4 fresh figs, cut into quarters
  • 1/2 cup mixed nuts, roughly chopped
  • 1/4 cup honey
  • 4 cups watercress, washed thoroughly
  • Dash of olive oil


  1. In a bowl, combine the balsamic vinegar, sugar, and shallot. Season and marinate for at least 10 minutes.
  2. Cut the baguette lengthwise, then slice into crostini of the desired thickness.
  3. Place the crostini on a baking sheet and top with the Camembert, figs, and nuts. Drizzle with honey and broil until the cheese is melted.
  4. In a salad bowl, combine the watercress, marinated shallot, and a dash of olive oil. Season. 
  5. Serve the salad with a side of Camembert crostini. 
Recipe published on August 19, 2018