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.
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.
Photography by John Gruen & Jason Houston