Tís the season of feasting and with so many people coming over, you need some interesting snacks to serve. The lucky part for you is that it’s also stone fruit season which means that you can make loads of tasty treats for your friends. Charcuterie boards are very popular right now, so you should embrace the tasty trend. This cheesy stone fruit and charcuterie bread from Caro Gardener for Juicy Delicious is not only absolutely delicious, but it’s unique and so colourful, you’ll be taking lots of photos for your social media too.

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Cheesy stone fruit and charcuterie bread

The bread is almost similar to ciabatta as it’s made with potatoes as well and is super light with a crunchy crust. The various fruits add those healthy nutrients but also sweetness and loads of colour to the table. You’ve got two types of cheese with the baked Camembert literally taking centre stage. Whether you’ve just started baking or a seasoned baker, you’ll love making this interesting bread for your friends.

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Embrace the season of fruit and friendship with this cheesy stone fruit and charcuterie bread from Juicy Delicious this summer.

Cheesy stone fruit and charcuterie bread recipe

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Recipe by Gary Dunn Course: SidesCuisine: GlobalDifficulty: Easy


Prep time


Total time




  • 2-3 large 2-3 potatoes, peeled and chopped

  • 1 cup 1 milk

  • 110 g 110 butter, melted, plus extra for brushing

  • 240 g 240 cake flour

  • 345 g 345 bread flour

  • 1 tsp 1 salt

  • 1⁄2 tsp 1⁄2 instant yeast

  • 1 tbsp 1 rosemary, chopped

  • 3 tbsp 3 sugar

  • 2 large 2 eggs, whisked

  • 1 large 1 egg yolk

  • olive oil

  • 200 g 200 mozzarella, in blocks

  • 2 2 plums, stones removed and sliced

  • 2 2 peaches, stones removed and sliced

  • 2 2 nectarines, stones removed and sliced

  • 2 tsp 2 chopped rosemary, extra for garnish

  • 3-4 tbsp 3-4 chopped preserved melon or ginger

  • salt and milled pepper

  • 4-6 slices 4-6 Parma ham

  • 1 1 round camembert cheese


  • Place potato in simmering water until cooked through and set aside.
  • Drain and mash the potato.
  • Whisk milk, butter, and mash in a bowl to combine.
  • Add flour, salt, yeast, rosemary, and sugar into the bowl of a stand mixer with the dough hook attached and mix to combine.
  • With the mixer running at low speed, add the milk mixture, then add the eggs.
  • Knead at a medium speed for 5–8 minutes, or until the dough pulls away from the sides of the bowl and is smooth and glossy.
  • Cover the bowl with a tea towel and prove in a warm spot until doubled in size, about 1 hour.
  • Lightly oil your hands and work surface and tip out the dough. Gently knock down.
  • Weigh out 60g portions of dough and roll each portion into a neat ball. Tuck in a block of mozzarella cheese.
  • Grease a 28 cm cast-iron pan or similar sized baking dish.
  • Place the camembert round in the center of the dish and arrange dough balls around the camembert.
  • Arrange sliced stone fruit in between the roll creases and scatter with remaining grated mozzarella.
  • Brush with melted butter and preserved ginger, scatter with rosemary and milled pepper and salt. Prove uncovered for 15 minutes.
  • Bake at 180°C for 20–30 minutes, or until golden and cooked through.
  • Roll Parma ham roses and place on top of the bread to serve.


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2023-12-07T08:09:54Z dg43tfdfdgfd