Indian-spiced Camembert Melt with Le Rustique

Leading UK Camembert brand, Le Rustique, is celebrating Spring with by working with Alex Head from the Social Pantry to create bright and colourful dishes featuring beautiful fresh herbs. They challenged me to create my very own Le Rustique and fresh herbs dish, and naturally I had to combine their wonderfully melty cheese with one of my all time favourite things – a fresh loaf of sourdough bread! Incredibly simple to make and perfect for a Spring picnic, I hope you’ll like my unique take on the ever-popular grilled cheese sandwich!

Le Rustique cheeses are in constant evolution as they mature with each stage offering different flavours and textures:

  • Young: 35 days or more before the Use By Date – Texture: firm; Flavour: light and fresh
  • Ripe: Between 20 and 35 days before the Use By Date – Texture: soft and melt-in-the-mouth; Flavour: distinctive
  • Mature: 20 days or less before the Use By Date – Texture: creamy and soft; Flavour: pronounced



I used a ripe Camembert for my recipe, which I found to be the perfect balance for me – the flavour was strong but not overpowering and the cheese melted beautifully without being too sticky to handle!

Indian-spiced Camembert Melt
Serves: Two
Prep time: 10 minutes
Cooking time: 10 minutes



  • 1 small red onion, sliced
  • 3 garlic cloves, thinly sliced
  • 1 ripe Le Rustique Camembert
  • 1 tbsp salted butter
  • 1 tsp each of cumin, turmeric and garamasala
  • 1 red chilli, finely sliced
  • 1 tbsp tomato puree
  • Fresh coriander
  • Fresh mint
  • 4 thick slices of sourdough bread
  • 1 tomato, sliced
  • Salt and pepper to taste

For the dip:

  • Greek yogurt
  • Cucumber, grated
  • Juice of half a lemon
  • 1 garlic clove, finely sliced
  • Fresh coriander, chopped finely
  • Salt and pepper to taste


  • Preheat the oven to 160°C
  • Heat olive oil in a saucepan over medium-high heat and fry the onion, garlic and chilli until softened
  • Add the spices plus salt and pepper to taste and cook for a couple more minutes
  • Turn the heat down slightly and add the tomato puree and a splash of water
  • Whilst this is cooking, butter both slices of sourdough, lay them butter side up then start to build the sandwich by spreading the onion mix onto the bottom slice
  • Top this with thick slices of Camembert, the sliced tomato and fresh coriander and mint leaves then lay the other slice of bread on top, butter side down
  • Heat a generous knob of butter in a shallow pan and fry the sandwich for a couple of minutes until golden brown on both sides
  • Finish cooking in the oven for a further 5 minutes until the cheese has melted
  • Whilst the grilled cheese is cooking, simply combine all of the ingredients for the dip in a bowl and mix well 🙂

And if you’re looking for more ways to use up the rest of your sourdough loaf (assuming you haven’t polished it off with salted butter as I always seem to do!) then check out the Le Rustique website, which has an incredible recipe for a Camembert, fig and basil sourdough toastie.. or check out my previous blog post here – trust me when I say you need those Camembert & apple scones with honey butter in your life!

#LeRustique #CelebrateSpring

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