Sheep’s Milk Camembert, Speck, and Fresh Peach Crostini
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.
- 4 slices country bread, about ¾-inch thick (10 ounces)
- 2 tablespoons olive oil, plus more for drizzling
- 4 ounces Camembert (preferably sheep’s milk), cut into 4 pieces
- 2 ripe peaches, halved, pits removed, and each half cut into 6 wedges
- 4 ounces thinly sliced speck (or prosciutto)
- Sea salt for serving
- 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.
- 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.
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