Grilled Peach and Camembert Sandwich with Rosemary
by eat in my kitchen
It’s cheese and fruit again! 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. Today’s sandwich is more intense, I used a ripe Roucoulons camembert from the Franche-Comté region in the East on France. Normally this cheese is quite mild but mine was already beyond that state. It was very ripe, so spicy and sharp that my boyfriend refused to eat it so I decided to put it under the grill. I went for white-fleshed galaxy (or donut) peaches, we call them vineyard peaches in Germany. They are so sweet and juicy, exactly what I needed as the peach season has just begun here and most of the other types aren’t rich in flavour yet (and wouldn’t have managed the combination with my intense camembert). I sprinkled some crushed black peppercorns on top to add some spiciness and a little fresh rosemary which became a bit smoky under the grill, it was good!
For 6 open sandwiches I used half a loaf of spelt ciabatta cut into thick slices, topped with 2 ripe peaches (sliced) and 125g / 4.5 ounces of Roucoulons camembert. I sprinkled each of them with a couple rosemary needles and put them under the grill for 1 minute until the cheese became a bit runny. We added the crushed pepper afterwards so that each of us could adjust the spiciness.