Chaource with Red Plums, Clove—Scented Oil, and Lola Rossa

Name: Chaource with Red Plums, Clove—Scented Oil, and Lola Rossa
Yield: Makes 6 Servings
Cuisine: French
Ingredients: 1 teaspoon minced summer savory; 6 red plums; ½ cup canola oil; 1 tablespoon cloves; 6 ounces Chaource, Camembert, or Explorateur, cut into 6 wedges, at room temperature; Extra virgin olive oil; 2 teaspoons minced chives; ½ cup lola rossa (or other greens); Kosher salt

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

About

Chaource is a double-cream cow’s milk cheese (double cream contains 50 to 60 percent fat), very luscious. This is a late-summer dish, when plums are harvested. If you can’t find Chaource, you might try using a good Camembert or even Explorateur.

Ingredients

Clove Oil

1 tablespoon cloves
½ cup canola oil

Europe
France
Starter
Summer
Mediterranean
Gluten-free
Vegetarian

Method

For the Clove Oil

Toast the cloves in a small skillet over medium heat until fragrant. Finely grind the cloves in a spice grinder or coffee mill. Mix with the oil, place in a squeeze bottle, and let the flavor infuse for a day before using.

For the Plums

Separate the flesh from the pit by cutting the fle