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Stone Fruit Salad with Camembert Croutons over Mixed Greens

From

June/July 2006

Stone Fruit Salad with Camembert Croutons over Mixed Greens

This Stone Fruit Salad with Camembert Croutons over Mixed Greens recipe combines sweet-tart plums and peaches with pungent Camembert. The cheese is breaded and baked in the oven so that the exterior is crisp and the interior creamy soft. For the Camembert “croutons,” freezing the crumb-coated croutons before baking ensured that the cheese wouldn’t melt too much in the time it took for the crumbs to crisp. An unexpected ingredient in the dressing, peach or plum preserves, added a real boost of sweet-tart flavor. We found semi-firm fruit ideal for this stone fruit salad recipe; otherwise it was very difficult to slice it into neat, thin slices. We recommend a very sharp tin-bladed paring knife for the cleanest cuts. Try to find freestone peaches to make pitting easy.

Serves 4 to 6

For a quicker version of this salad, omit the cheese croutons.

Ingredients

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