Mediterranean · vegetarian
Peach carpaccio with goat cheese, honey & basil
A fresh carpaccio of paper-thin slices of frozen peaches, topped with young goat cheese, Liquid Gold, balsamic, basil and honey.
15 minQuality Control
What you need
2
peopleHow Maurice does it
- 1
Place the peaches in the freezer for at least 6 hours, until they are rock hard.
- 2
Slice the frozen peaches as thinly as possible with a mandoline.
- 3
Arrange the peach slices in overlapping layers on a plate, like a carpaccio.
- 4
Crumble the young goat cheese over the peach slices.
- 5
Drizzle with Liquid Gold and balsamic vinegar.
- 6
Tear the basil leaves and scatter them over the top.
- 7
Finish with a drizzle of honey and a pinch of flaky sea salt. Serve immediately.
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