FRAGRANT & STICKY CAMEMBERT PIZZA TOASTS

Ingredients

• sourdough bread, sliced, to serve

• 1 small pineapple, peeled and sliced

• honey

• 1 camembert, ripe

• Large handful pistachio toasted, to garnish

• 1 Tbsp Maldon salt

• Generous bunch thyme leaves, finely chopped

• 2 tsp olive oil, to drizzle

Cooking Instructions

1. Preheat the oven to 150 C.

2. Peel the pineapple and cut the flesh off the core in large chunks. Slice the chunks into 5mm slices. Place them on a drying rack in the oven for about 45 minutes to partially dry them.

3. While the pineapple is drying, remove the leaves from the thyme. Place them together with the pistachios in a blender and blend together with olive oil until the desired pesto consistency is reached.

4. Place a large non stick frying pan on the stove on medium(4 on a plate that goes from 1-6). pour in about a tablespoon of honey and heat. Add some of the pineapple and allow to glaze. Once the pineapple is a gorgeous golden brown(you only need to do 1 side), remove to an oiled piece of wax paper. Sprinkle with lightly crushed Maldon sea salt. Repeat until all the pineapple is glazed.

5. Slice the bread into slices about 8mm thick, brush very lightly with olive oil and toast on both sides under the grill.

6. Spread the toasts with thyme & pistachio pesto, slices of ripe camembert and glazed pineapple. Place under the grill until the cheese is melty and starts to drip.

7. Garnish with pesto (add some oil to make it runnier if needs be).

#camembert #pizza #toasties