✨ Concept
Sweet summer peaches meet the creamy funk of Camembert, grounded by crispy shallots for texture and lifted with a drizzle of basil oil. Perfect as a refined canapé, amuse-bouche, or chic small plate.
🧂 Ingredients (serves 4–6 as an appetizer)
-
2 firm ripe peaches (freestone ideal), cut into thick wedges
-
1 wheel Camembert, chilled slightly and cut into cubes (keep rind on)
-
2 shallots, very thinly sliced into rings
-
1/2 cup neutral oil (like grapeseed or sunflower, for frying)
-
1 bunch fresh basil
-
1/4 cup extra virgin olive oil
-
Sea salt flakes (Maldon-style)
-
Optional: Aleppo pepper flakes or crushed pink peppercorns for garnish
🔥 Method
1. Char the peaches
-
Heat a grill pan or cast iron skillet until smoking hot.
-
Place peach wedges cut-side down and sear for 1–2 minutes until charred lines appear, but peaches remain firm. Set aside.
2. Make crispy shallots
-
Heat neutral oil in a small pan over medium.
-
Add shallot rings and fry, stirring, until golden brown (~3–4 minutes).
-
Remove to a paper towel and salt immediately while hot. Reserve the shallot oil for another use (it’s liquid gold!).
3. Basil oil
-
Blend basil leaves, olive oil, and a pinch of salt until smooth and bright green.
-
Strain through a fine sieve or cheesecloth for a glossy, vibrant oil.
4. Assemble skewers
-
Thread: charred peach wedge + cube of Camembert.
-
Sprinkle with crispy shallots.
-
Drizzle generously with basil oil.
5. Finish & Serve
-
Garnish with flaky salt and a hint of Aleppo pepper or pink peppercorn for color and subtle spice.
-
Serve immediately, warm, while the Camembert is softening.
🌟 Why it works
-
Sweet & smoky peaches play against Camembert’s creamy, earthy funk.
-
Crispy shallots add crunch and umami.
-
Basil oil brings brightness and balance.
-
The whole dish screams summer decadence with a dramatic, modern flair.
0 comments