These broiled Camembert and tomato flatbreads are the fifteen-minute appetizer that makes people think you studied cooking in France — small round flatbreads topped with wedges of Camembert, salted tomato slices, walnuts, and chives, broiled until molten. Five minutes under the broiler is all the cooking there is. Cut into wedges and stand back.
Looking for a lunch that feels incredibly gourmet but comes together in a flash? You’ve found it! These Broiled Camembert and Tomato Flatbreads are my go-to for a quick, satisfying meal that never fails to impress. The combination of warm, crusty focaccia, juicy ripe tomatoes, and luxuriously melted Camembert is simply divine. Toasted walnuts add the perfect crunch, making this a sophisticated yet effortless dish perfect for a solo lunch, a casual dinner, or even an elegant appetizer for guests.
Ingredients
• 4 6-inch or 15 cm individual Italian flatbreads, such as focaccia
• 2 large tomatoes, sliced
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 8-ounce or 225 g (7.9 oz) round Camembert cheese, chilled
• ⅓ cup or 40 g (1.41 oz) chopped walnuts
• 2 tablespoons (30 ml / 1 fl oz) snipped fresh chives
Instructions
1. Preheat your broiler. Arrange the four flatbreads on an unheated broiler pan rack.
2. Layer the sliced tomatoes over each flatbread. Season generously with salt and freshly ground black pepper.
3. Thinly slice the chilled Camembert cheese and arrange the slices evenly over the tomatoes.
4. Place the pan 4 to 5 inches from the heat and broil for about 2 minutes, or just until the cheese begins to melt and get bubbly.
5. Carefully remove the pan, sprinkle the chopped walnuts over the melted cheese, and return to the broiler for 1 more minute until the walnuts are lightly toasted.
6. Remove from the broiler, garnish with snipped fresh chives, and serve immediately.
Nutritional Information
• Per Serving: 449 calories, 24 g (0.85 oz) total fat (11 g / 0.39 oz saturated fat), 41 mg cholesterol, 1,027 mg sodium, 41 g (1.45 oz) carbohydrates, 6 g (0.21 oz) fiber, 21 g (0.74 oz) protein.
Pro Tips
• Chilling the Camembert for at least 30 minutes before you begin is key. A firm, cold cheese is significantly easier to slice thinly and evenly.
• Can’t find Camembert? Brie is an excellent and widely available substitute, offering a similarly creamy, mild flavor profile that melts beautifully.
• Feel free to swap the bread. If you don’t have focaccia, thick-cut sourdough, ciabatta, or even sturdy naan bread make fantastic bases for this recipe.
• Elevate the flavor by adding a drizzle of balsamic glaze or a touch of honey over the top just before serving. The sweetness perfectly complements the savory cheese and tomatoes.
FAQ
Q: Is this Camembert flatbread a good source of vegetarian protein
A: Yes, this recipe provides a substantial 21 grams (0.74 oz / 21 g) of protein per serving, making it a very satisfying meatless meal. The primary sources of vegetarian protein are the rich Camembert cheese and the crunchy toasted walnuts.
Q: What can I use instead of Camembert cheese for a vegetarian option
A: Brie is an excellent substitute for Camembert, offering a similar creamy texture that melts perfectly. When choosing either Camembert or Brie, check the label to ensure it is made with microbial or vegetable-based rennet to keep the recipe fully vegetarian, as some cheeses use animal rennet.
Q: Can I make this flatbread recipe vegan
A: Absolutely. To make a vegan version, simply swap the dairy Camembert for a high-quality, meltable plant-based cheese, such as a vegan brie or mozzarella alternative. Also, ensure your chosen flatbread (focaccia, naan, etc.) is certified vegan.
Q: How should I store and reheat leftover flatbreads
A: These flatbreads are best served fresh. However, you can store leftovers in an airtight container in the refrigerator for up to two days. For the best texture, reheat them in an oven or toaster oven at 350°F (175°C) for 5-7 minutes until the bread is crisp and the cheese is re-melted. Avoid using a microwave, as it can make the bread soggy.
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Broiled Camembert and Tomato Flatbreads
Ingredients
Method
- Preheat your broiler.
- Arrange the four flatbreads on an unheated broiler pan rack.
- Layer the sliced tomatoes over each flatbread.
- Season generously with salt and freshly ground black pepper.
- Thinly slice the chilled Camembert cheese and arrange the slices evenly over the tomatoes.
- Place the pan 4 to 5 inches from the heat and broil for about 2 minutes, or just until the cheese begins to melt and get bubbly.
- Carefully remove the pan, sprinkle the chopped walnuts over the melted cheese, and return to the broiler for 1 more minute until the walnuts are lightly toasted.
- Remove from the broiler, garnish with snipped fresh chives, and serve immediately.
- Chilling the Camembert for at least 30 minutes before you begin is key. A firm, cold cheese is significantly easier to slice thinly and evenly.
