Camembert & Bacon Bruschetta

I have a sore foot.  So mystifyingly random.  I literally went to bed on Sunday evening perfectly well and woke up on Monday morning unable to stand on my left foot.  I have been hobbling around for two full days now and since no actual fall preceded this deathly pain I have narrowed it down to one of these obvious conclusions; I have gout (a little drama always helps to ease ferocious pain); or I have arthritis (age is against me now after all); or I was bitten by a very poisonous spider and am actually very lucky to be alive.

The downside of my sore foot, besides not being able to run – one never knows when one might be chased – is that I was woken in the dark and cold hours, the actual middle of last night, to go in search of painkillers, my supply of which turned out to be mortifyingly dismal.

Since I was awake anyway I made a mental note to replenish medicinal supplies a.s.a.p.  I also made a list for today’s grocery store trip and that led me to thinking about how when I get there I will again have to spend some time discussing the adverse health benefits of eating too many Easter Eggs with my kiddos.

That led me to think that that this is a conversation we have been rehashing for a while now, like since just before Valentine’s Day!  And that led me to wondering JUST HOW OLD ARE THOSE EASTER EGGS REALLY???  But I couldn’t screech it out loud because it was the middle of the night so I just made a really shocked looking face.  In the dark.

My kiddos are not afraid of growing which means that come this time of year I could really use some help getting their winter wardrobe together.  So, I made a rule: any rabbit planning to hop in to our patch come Easter weekend better help out or hop on by!  The benefits of my “practical rabbits only” rule is that my kiddos always find some winter woolies, a pair of boots or even some cozy winter pajamas along with their eggs.  Thanks to my startling midnight revelation, their Easter Hunt Cans may just be a little leaner on eggs this year.

Today I am sharing the starter of my Easter Brunch Menu to go before this.

1 pack back (rind-less )bacon, crispy baked
1 Ciabatta, sliced
Butter for spreading
1 Camembert cheese
Fig Jam for dolloping

I love a recipe that isn’t a recipe but really just a list of ingredients.  Just me?  Okay, so if you are not able to use the photograph and the ingredients listed above to achieve a good result try this:

Crispy bake the bacon.  It really is the least messy way to cook bacon.  I place my bacon strips onto a baking tray lined with baking paper and bake in a really hot oven, about 190˚C for about ten minutes.  Then when they are as crispy as I would like, I transfer them to some roller towel to drain.

After that, I turn my oven onto grill and toast, ever so very lightly, my slices of fresh ciabatta bread.  As soon as they come out of the oven I brush them with real butter.  Then I eat a slice just like that.  Mmmmm.

Then I take the rest of the bruschetta and top them with a slice of crispy bacon, and then a slice or two of camembert (which I let stand out of the fridge this whole time so it’s a little gooey) and I finish it off with a dollop of fig jam.  I think a dollop is about half a teaspoon, but in my house a dollop means as much as you can get to stay on your bruschetta without it falling onto your lap when you take a bite.

Then to finish this whole yummy business off, I sprinkle over some snipped chives.  Yip, I said snipped, as in with a pair of scissors.

As it turns out, these are hard to resist and by the time you have had three or four or five of these bruschetta one’s appetite is pretty satiated.  So don’t be tempted to make more than two per person lest you spoil the wonderful baked eggs coming up tomorrow.


2 Comments on Camembert & Bacon Bruschetta

  1. Nana31
    March 27, 2013 at 12:43 pm (7 years ago)

    Aah Sam you inspire me! Going to subscribe to your blog right now.
    lots of love

    • Sam Taylor
      March 27, 2013 at 1:43 pm (7 years ago)

      Thank you for the lovely compliment especially as it is from one so beautifully talented and creative, good to have you here xx


Leave a Reply

Your email address will not be published. Required fields are marked *

Comment *

This site uses Akismet to reduce spam. Learn how your comment data is processed.