|Semolina Flatbread with Grilled Peaches,
Lemon Cheese and Sherry Reduction
|Makes 20 to 25 hors d'oeuvres
25 semolina flatbread crisps
1 pint Lemon Cheese (ingredients below)
2 bottles Amontillado Sherry
3 tablespoons sugar
3 peaches, washed,
cut into 9 slices
1 cup sliced almonds, lightly toasted
For the Lemon Cheese:
1 1/2 quarts milk
1 pint heavy cream
5 ounces lemon juice,
strained and chilled
1 teaspoon salt
1/2 teaspoon grated lemon zest
1/2 teaspoon coarse
LEMON CHEESE: Heat milk and cream in a stainless steel pot over simmering water to exactly 100 degrees. Remove from heat and add lemon juice. Stir very gently and briefly until milk and cream mixture starts to curdle or thicken. Rest at room temperature for 3 to 4 hours. Drain curd for 8 to 12 hours in a hanging cheesecloth bag set over a bowl in refrigerator. Transfer cheese to a bowl and work in salt, lemon zest and black pepper with wooden spoons. Be careful not to overwork.
SHERRY REDUCTION: Add two bottles of Sherry in a pot with sugar. Bring to a boil over high heat; immediately reduce to simmer and allow to cook down to molasses consistency; with about 1/4 cup remaining.
Brush peach slices with oil on both sides. Grill for about one minute on each side, until just soft. Remove from heat and set aside.
To assemble the dish, place a tablespoon of cheese on each flatbread. Sprinkle a teaspoon of almonds and top with 3 slices of grilled peaches. Garnish with a drizzle of the Sherry reduction.
Enjoy more of Chef Bruce Lefebvre's recipes by eating at The Frog & The Peach, 29 Dennis Street, New Brunswick, NJ.