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About the Dish

1 each Baguette
3 ounces Sweetgrass Dairy Green Hill Cheese
3 tablespoons Fairywood Thicket Farm Elderberry Jelly
Per Serving
Calories 435
Total Fat 28 g
Saturated Fat 14 g
Trans Fat 0 g
Polyunsaturated Fat 1 g
Monounsaturated Fat 5 g
Cholesterol 75 mg
Sodium 812 mg
Total Carbohydrates 32 g
Dietary Fiber 1 g
Sugar 12 g
Protein 12 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.

METHOD

1
Heat oven to 425° F. Prepare your mise en place: Cut bread into 1/4-inch-thick slices at an angle. Carefully unwrap cheese.
2
On a baking sheet, arrange bread slices in a single layer, making sure pieces do not touch. Drizzle bread all over with a total 1 tablespoon olive oil, and lightly sprinkle with kosher salt and black pepper. Bake until bread is lightly browned and slightly crispy, 8-10 minutes.
3
Place cheese, toasted bread, and opened jar of jelly on a serving plate with a butter or serving knife. Enjoy!