The Continental (veg) Recipe

Prepare and bake

Preheat oven to 180°C (350°F). Remove any plastic from the Camembert and place the whole wheel in a small ovenproof dish or on a wooden Camembert board. Score a shallow crisscross on the top rind with a sharp knife.

Spoon the fig preserve over the top of the cheese, letting some fall into the score lines. Drizzle the honey over the jam, scatter thyme sprigs on top, and crack black pepper over the surface.

Bake in the preheated oven for 12–16 minutes until the cheese is soft and oozing but not completely collapsed (center should be gooey). Meanwhile, brush baguette slices with olive oil and toast under a broiler or in a skillet until golden, about 1–2 minutes per side.

Remove the Camembert from the oven and let rest 2 minutes. Serve warm with toasted baguette slices for spreading; provide a small knife for guests.

Toast bread

Preheat oven to 190°C (375°F). Arrange thin baguette slices on a baking sheet, brush lightly with olive oil, and toast 6–8 minutes until crisp and just golden. Alternatively, toast in a skillet. Set aside.

Cook mushrooms

Heat butter in a skillet over medium-high heat. Add shallot and sauté 1–2 minutes until translucent. Add sliced mushrooms and a pinch of salt; cook, stirring occasionally, until the mushrooms release moisture and then brown, about 6–8 minutes.

Add minced garlic and thyme leaves; cook 30 seconds until fragrant. Deglaze the pan with white wine or vegetable stock, scraping up browned bits, and cook until liquid evaporates, about 1–2 minutes. Season with black pepper and additional salt to taste. Remove from heat.

Assemble crostini

Place a small slice or spoonful of brie on each toasted baguette slice, then top with a spoonful of the warm mushroom mixture. Arrange on a platter and serve immediately so the brie softens from the warm mushrooms.

Assemble lollipops

Pat mozzarella balls dry with paper towel. On each wooden skewer, thread the components in this order: cherry tomato (cut side if desired), basil leaf (fold if large), mozzarella ball, and finish with another cherry tomato if skewers are long enough. Repeat to make 24 lollipops.

Place assembled lollipops on a platter. Drizzle with extra-virgin olive oil, sprinkle sea salt evenly, and finish with a light drizzle of balsamic glaze just before serving.

Prepare filling

In a bowl, combine soft goat cheese, cream cheese, chopped chives, lemon zest, salt, and black pepper. Mix until smooth and homogeneous. Chill mixture for 20–30 minutes to firm slightly (this makes shaping easier).

Shape and bread

Shape the chilled mixture into small balls (about 1 to 1 1/4 tablespoon each). Place flour in one shallow bowl, beaten egg in a second, and breadcrumbs in a third. Dredge each ball in flour, shake off excess, dip into beaten egg, then roll in breadcrumbs to coat thoroughly. For a thicker crust, double-dip (egg then breadcrumbs again).

Fry

Pour vegetable oil into a heavy skillet to a depth of about 1/4 inch (enough for shallow frying) and heat over medium until shimmering (about 180°C / 350°F if using a thermometer). Fry croquettes in batches, turning gently, until golden brown all over, about 2–3 minutes per batch. Do not overcrowd. Transfer to a paper-towel-lined plate to drain.

Serve warm on the platter. Optionally garnish with extra chopped chives.

Make topping

Combine diced tomatoes, minced garlic, chopped basil, extra-virgin olive oil, balsamic vinegar, salt, and black pepper in a bowl. Stir gently and let sit 5–10 minutes to marry flavors. Taste and adjust seasoning.

Toast bread and assemble

Brush sliced baguette or country loaf with a little olive oil and toast until golden. Spoon generous portions of the tomato mixture onto each toast right before serving to avoid sogginess. Arrange on the platter.