Peach and Camembert Baguette with Basil and Black Pepper. It’s an unusual combination, but, at its heart, it’s not unheard of. If you’ve ever wondered the streets of Paris you know that Camembert or Brie is often smudged between baguette slices to make an easy to carry sandwich-on-the-go. The first time I walked those streets it was the 1980s. I was quite young and a tad romantic; armed with just enough French to feel cocky I decided to conquer all the sights, sounds and yes, flavors I could in one brief two-day visit. One of the first stops was a French bakery or boulangerie.
I remember being overwhelmed.
Now, I’m no patsy to the ways of French pastry. My mother had been making brioche at home since my childhood. Still, all the unusual bread shapes struck me: baton, bloomer, boule, epi, ficelle, fougasse, pistolets…the list seemed endless.
On that first trip I sorta froze and quickly settled upon the simplest and most iconic of yeasty prodigies– a baguette sliced lengthwise and stuffed with gooey Camembert cheese. Camembert Baguette, oh my! What a sensation that was. The simple combination thrilled me and I often recreate the experience when I’m looking for a simple sandwich-on-the-go. But that is another story for another day.
Because I’ve got a problem I’d like to discuss. It’s the season. Summer is a very hard time of year for me. You see I’m an addict. In fact, I’m a relentlessly unreformed addict. There’s no 12 step program powerful enough to ultimately keep me from my obsession. In that regard I’m hopeless. In my defense, however, I will say that I’m an addict with boundaries. An addict with plenty of self-control – most of the year. That’s because I’m a peach addict. Let me be more precise. I’m a summer a peach addict.
January, February, March, April, May, and even June. My addiction is under control. I can go all that time without even thinking about peaches. Sometimes I see them at “off” times winking in my direction. But they lack the proper pheromones and I don’t even bother to pick them up and squeeze them. Why should I? February peaches are easy to resist.
I’m not saying I haven’t had a few illicit dreams in the dreary months of winter. Every addict has these dark secrets. But these thoughts are held deep in my subconscious and rarely keep me from performing my day-to-day duties.
Still, I have to admit that I have a problem. Fortunately, it’s a problem I can deal with. I can even keep my affliction under control in July. Well, most of July. Come August however and I know that the bingeing will start. I’m powerless to control it. Which is why I find myself tucking peach slices into my Camembert Baguette – slightly ashamed of the changes I’m making to this classic sandwich. But I can’t help myself.
Peach and Camembert Baguette with Basil and Black Pepper.
Once August begins to wane my identity as a peach addict gets serious. As my usual sources start to dry up. I find myself driving to Farmers Markets further and further from my home. By September it just gets worse. I’m often caught holding onto a plastic produce bag from the grocery store – standing over the sink, mealy peach in hand – totally jonesing for the juice to come dripping off my chin. So before the drip has completely dried up I’m sticking in a few peach slices wherever I can.
Hello. My name is GREG and I’m a peach addict.
Peach and Camembert Baguette with Basil and Black Pepper
Print This Recipe Yield 2–4Source Inspired by Ola O SmitPublished
Ingredients
- 1 (8‑oz) wheel Camembert cheese (at room temperature)
- 1 loaf baquette (slied crosswise and toasted)
- 1–2 ripe peaches
- freshly cracked black pepper
- whole fresh basil leaves (as needed)
Directions
Carefully slice the Camembert. It will be quite gooey and you’ll need to clean your blade several times in the process. Lay the cheese slices over one side of the toasted baguette, all the way to the edges.
Halve the peaches, remove the stones, and thinly slice them. Arrange the peach slices over the cheese, then season with black pepper and finish with a scattering of basil leaves. Top with the other half of the baguette, then press down firmly and evenly to crunch the bread and “glue” the ingredients together. Slice and serve.
My last sandwich which combined these two flavours lies more than a month back. I had paired a creamy Gorgonzola with some of the first strawberries of the year, it was mild and milky but spiced up with a few pink peppercorns.
I can so relate to the peach addiction. The bright side is that you’re inspired to create recipes like this one–love, love everything about this.
I know what I’m having for lunch!! This is a beautiful summer sandwich. 🙂
Mouthwatering summer sandwich, Greg! I know what I’m having for lunch today 🙂
Pure summer perfection!
Nothing beats a really fresh peach. Unless you combine it with camembert. You had me there, but then to add basil — absolutely. And the black pepper — of course! You’re so brilliant at making combinations!
Oh my is right! A Camembert Baguette sounds amazing, and over-the-top with the peaches. Especially those I’m tasting this summer. Such good stuff!
Hello, Greg. My name is Jean, and I am a peach addict. Like you I’m talking about a summer peach; I have no trouble walking away from the out-of-season imports. So many times I’ve bought peaches to put in a recipe, but then I decide, No, this batch is soooo good, too good to not just eat. But this sounds like a lovely combination.
I just walked those streets of Paris in 96 degree Fahrenheit enjoying those great baguettes with their wonderful cheeses . Now I am back in California and there is nothing better than a ripe juicy peach. so why not pair them with camembert.
Our peaches are in season right now too, and I have already had several meals and snacks incorporating the little devils. I do understand your addiction but this sandwich you have created would have definitely subdued some of your cravings for some of the time. There is nothing better than a simple sandwich that celebrates every ingredient in the most wonderful way and this baby does that perfectly!
I can’t be a peach addict or even just an enjoyer of peaches because no good ones come my way. This recipe sounds like summer perfection. Funny, I was just 18 when I was in France first as a non-child, and I remember my first sandwich from a vendor, a baguette, butter, and ham.
Me, too, Greg… the peach thing has gotten out of control this summer… and I am cursed by a loooong peach season! Love the combination with Camembert… after all, if we cook our Brie and Camembert with jam, why not cold on a baguette??
Yeah, summer stone fruit of all sorts is addicting, isn’t it? And peaches are the best! Camembert was my gateway soft French cheese — the first one I ever had. Brie came later. Camembert and fruit is a wonderful combo — often pair it with apples. Haven’t tried it with peaches, though — neat idea. Thanks!