Peach and Camembert Baguette with Basil and Black Pepper is 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 is often smudged between baguette slices to make an easy to carry sandwich-on-the-go.
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.