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Sheep’s Milk Camembert, Speck, and Fresh Peach Crostini

Sheep’s Milk Camembert, Speck, and Fresh Peach Crostini
Yields 4
Karen Weinberg, cheesemaker at 3-Corner Field Farm in Shushan, New York, makes a luscious sheep’s milk Camembert, Shushan Snow, that inspired this not-just-ham-and-cheese indulgence. Another fine New York producer of this style of cheese is Old Chatham Sheepherding Company, which produces the award-winning Nancy’s Hudson Valley Camembert.
  1. 4 slices country bread, about ¾-inch thick (10 ounces)
  2. 2 tablespoons olive oil, plus more for drizzling
  3. 4 ounces Camembert (preferably sheep’s milk), cut into 4 pieces
  4. 2 ripe peaches, halved, pits removed, and each half cut into 6 wedges
  5. 4 ounces thinly sliced speck (or prosciutto)
  6. Sea salt for serving
  1. Heat oven to 350°F. Brush both sides of the bread with the oil and arrange on a large rimmed baking sheet. Bake until golden around the edges, about 10 minutes.
  2. Spread the toasted bread with the cheese. Top each with peach slices and then the speck. Drizzle with olive oil and sprinkle lightly with salt before serving.
culture: the word on cheese https://culturecheesemag.com/

culture: the word on cheese

Culture is America's first and best magazine devoted to the love of cheese. Explore our website for stunning photos, cheesemaker profiles, recipes, wine, beer, and a community of readers always willing to help and chat.

Caroline Wright

Caroline Wright is a food writer, a cook, and the author of Twenty-Dollar, Twenty-Minute Meals, a collection of fresh and simple recipes for the busy cook.