Fried camembert pieces and nettle pesto

Moorish Camembert bites with a gorgeous nettle pesto dip

Camembert Bites

Recipe courtesy of Le Rustique / Alex Head at Social Pantry



  • Step 1

    Bring a pan of water to the boil to cook the nettles. They won’t sting you once cooked but ensure to wear gloves when picking off the stalks.

  • Step 2

    Transfer the nettles into the water and use a spoon to cover them all. Cook for one minute, drain and run under cold water.

  • Step 3

    Squeeze out the nettles and pop in a food processor with the breadcrumbs, parmesan, pine nuts, lemon zest, garlic and blitz.

  • Step 4

    Gently pour in the oil until you get a good consistency, season and serve in a lovely ramekin.

    Tip: You can keep any left overs in an air tight container and use over the next few days.

  • Step 5

    Whisk the eggs together and place in a flat short sided container. Season the flour and bread crumbs separately and place in containers.

  • Step 6

    Set up your work surface with all three containers and unwrap all the cheese pieces.

  • Step 7

    Pane the Le Rustique Camembert pieces one by one by covering in flour first, then eggs and then bread crumbs.

    Tip: Use two forks to juggle the Le Rustique Camembert pieces though each stage and place on a plate when covered and ready.

  • Step 8

    Shallow fry the cheese in sunflower oil, keep turning until brown and crispy on each side.

  • Step 9

    Blot the cheese pieces on a sheet of kitchen paper to remove any excess oil and stack on a place next to your pesto ramekin and enjoy whilst warm.

    Tip: you can keep the cheese warm in the oven at 50°C if you are frying in batches.