Breaded Camembert with Almonds and Pistachios

Breaded Camembert with Almonds and Pistachios

The most famous French cheese breaded in nuts, almonds, and spiced biscuits, served with a refreshing salad.


  • Gingerbread cookies – 100 g
  • Egg – 2 pieces
  • Wheat flour (type 450) – 20 g
  • Whole wheat bread – 160 g
  • Almond flour – 1 tablespoon
  • Honey – 1 teaspoon
  • Mixed salad greens – 150 g
  • Dijon mustard – 1 teaspoon
  • White wine vinegar – 2 teaspoons
  • Canola oil – 1 liter
  • Olive oil – 4 tablespoons
  • Black pepper – 1 pinch
  • Pistachios – 20 g
  • Cherry tomatoes – 6 pieces
  • Camembert cheese – 240 g
  • Salt – 1 pinch
  • Canned asparagus – 60 g
  • Black Forest ham – 80 g


Breaded Camembert

Take the cheese out of the refrigerator to reach room temperature.

In a blender, combine 20 g of shelled pistachios and 1 tablespoon (about 20 g) of ground almonds. Separate the flesh from the white bread and break it into smaller pieces, then add it to the blender. Add 100 g of gingerbread cookies, crumbled by hand. Season with salt and pepper. Blend everything to obtain a breadcrumb-like mixture. Spread the entire breading onto a clean plate. In a clean bowl, crack 2 eggs, beat the yolk and egg whites together with a fork until uniform, and add salt and pepper. Transfer 20 g of flour into a clean bowl. Cut both Camembert cheeses into 8 pieces each (total of 16 pieces). Coat each piece of cheese thoroughly in flour first. After removing excess flour from the Camembert pieces, dip them into the beaten egg, using a fork. Then coat the cheese pieces in our breadcrumb mixture. You can make a second layer of breadcrumbs. The cheese pieces must be very thoroughly coated with breadcrumbs. Prepare an ovenproof dish and paper towels. Pour 1 liter of vegetable oil into a pot and heat it. The oil should reach 180 degrees Celsius. Fry the cheese in breadcrumbs in hot oil (each piece should be in the oil for about 10-20 seconds, until golden brown). If frying in batches and the cheese pieces that have been previously cooked need to be set aside, transfer everything to an ovenproof dish lined with paper towels and place it in an oven preheated to 80 degrees Celsius (to keep the cheese warm) for a few minutes.

Salad Quarter 6 cherry tomatoes and set aside. Cut 2 canned asparagus spears into 8 pieces each. Set aside.

Vinaigrette Mix together 1 teaspoon of honey, 1 teaspoon of mustard, 4 teaspoons of olive oil, and 2 teaspoons of white wine vinegar. Season with salt and pepper. Mix well.

Serving Place the salad in a bowl, add the vinaigrette, and mix. Add 6 cherry tomato pieces per serving, 4 pieces of asparagus, and Black Forest ham (1 slice per serving).

Finally, place 4 servings of cheese on top of the salad.

Related Posts