This is what happens when AJ goes out of town. I end up at Whole Foods at 6 pm with an empty tummy and leave with some bread, basil, expensive cheese, and two large beers. Sounds like the start to a good night, right?
I wasn’t really entirely sure what was going to come out of the kitchen that night, but man am I happy with the result. I am so in love with these little bites that I’m considering serving them as an appetizer at our wedding. Woot!
To get started, all you need is some pistachios and some basil. [[The pistachios I used are the Salt & Pepper Roasted ones from Costco… talk about addictive. These things are amazingly good, entirely too salty, and they like to break the bank. We only buy them every now and then, but they don’t last long around here. Other options listed in the recipe below.]] Add some olive oil and lime juice and you’ve got yourself a mighty good pesto on your hands.
And then it’s bruschetta time! That cheese I found at Whole Foods while meandering around with an empty stomach turned out to be a really good find. I stood at the cheese counter for probably 5 minutes wanting to ask someone some questions about the cheeses, but the girl there seemed more interested in cleaning the case of olives 5 feet away than actually helping the customer out. So I poked and prodded a bunch of cheeses, looked up at their little description board, and tried to sniff through the plastic wrap before just saying screw it and grabbed one randomly.
Luck was on my side. Straight from the wedge, the Camembert isn’t really all that special. It’s mostly buttery and a bit sour, which I wasn’t a huge fan of. But baked on top of some bread? Holy moly. I just about stuck the whole 1/2 pound in the oven and ate it with a spoon it is that good. But I refrained, and I’m sure glad I did.
Take one bite of these and you will be in heaven. Glorious, cheesy, foodie heaven. This is all I want to eat for the rest of this week.
I made these just before AJ got home from a mini-vacation up in Monterey for a friend’s birthday. He got home around 8pm, tired and hungry and sunburnt. I wasn’t sure if he was going to be super into these, but they seemed to hit the spot. We decided they must be at our wedding – assuming we can afford the pistachios and cheese at that point (let’s not talk about how wedding finances get out of control, okay?). But until we have zero zlich zip money left, these are on the menu. Enjoy!
If you make this and LOVE it, share it with your friends! Tag it #rootsfood on Instagram, Facebook, or Twitter!
Camembert Cheese & Pistachio Basil Pesto Bruschetta
An incredibly delicious and simple appetizer recipe. Camembert cheese and tomatoes are baked on top of some bread, then it’s all topped with a crunchy pistachio basil pesto. My favorite new appetizer!
- Prep Time: 10 mins
- Cook Time: 10 mins
- Total Time: 20 minutes
- Yield: 4-5
- Category: Appetizer
- 1/4 cup shelled salt & pepper roasted pistachios*
- 1/3 cup basil leaves, lightly packed
- 1/3 cup olive oil
- 1 tsp lime juice
- pinch salt
- 10 oz (ish) baguette
- 1/2 lb camembert cheese
- 1 pint cherry tomatoes
- Preheat oven to 375F.
- Combine the pistachios and basil in a food processor. Pulse until crumbly. Add in the olive oil and lime juice and pulse until combined. Add a pinch of salt, if necessary, and set aside.
- Rince and cut the tomatoes in half, or slice them into a few pieces if they are large. Cut the baguette at an angle into 1/2″ wide slices. Spread each piece with a layer of the cheese, then top with a few tomato halves.
- Arrange on a baking sheet and bake for about 10 minutes, until the cheese is melted and the tomatoes are soft. Remove from the oven, top with a bit of the pesto, and serve immediately.
I buy the salt & pepper roasted pistachios from Costco. They are amazing. But, if you don’t have these on hand, just use whatever roasted pistachios you can find and add a fair amount of salt & freshly ground black pepper to the pesto. As always, add slowly and taste frequently!