Camembert, lemon and maple syrup crostini

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10 min


20 min



Camembert, lemon and maple syrup crostini

Camembert, lemon and maple syrup crostini. (Photo, Maya Visnyel.)

Here is a simple formula to bring zest to any soirée: Top crostini with camembert and roasted lemon slices. Maple syrup completes this sweet and sour treat.


  • 1 demi-baguette , cut into 1/4-in. slices, about 24
  • 1 lemon
  • 1 tbsp canola oil
  • 1/8 tsp salt
  • 300 g wheel camembert
  • maple syrup


  • PREHEAT oven to 400F. Arrange baguette slices in a single layer on a large baking sheet. Toast in centre of oven until golden, about 8 min.
  • CUT lemon into 12 1/8-in.-thick rounds. Slice each round in half. Toss with canola oil and salt on a foil-lined baking sheet. Roast until tender, 12 to 14 min. Slice camembert and place 1 slice on each crostini toast. Top with lemon slices. Drizzle with maple syrup.