Fried Camembert with Peach Carpaccio

Fried Camembert with Peach Carpaccio

An intriguing combination of the salty taste of French cheese with the sweetness of fruit. Simple, elegant, delicious. Try it!


  • Peach in syrup – 480 g
  • Breadcrumbs – 60 g
  • Egg – 1 piece
  • Cranberry jam – 200 g
  • Butter – 3 tablespoons
  • Wheat flour – 2 tablespoons
  • Parsley – 1 tablespoon
  • Black pepper – 1 pinch
  • Camembert cheese – 500 g


Pour the flour onto a deep plate, add pepper, and mix. Lightly beat the egg with a fork on another deep plate. Pour the breadcrumbs onto a third deep plate.

Cut the Camembert into wedges and coat them in flour, then in the egg, and finally in the breadcrumbs.

Fry the coated Camembert in hot butter in a non-stick pan, covered, on low heat for about 5 minutes on each side.

Drain the peaches from the syrup using a sieve, cut them into thin slices, and arrange them on 4 plates. Place the fried Camembert and cranberry jam on top. Garnish with parsley.

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