Peaches with Prosciutto and Mint
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Prep Time: 15 minutes
Cook Time: 0 minutes
Commonly, peaches are peeled by blanching them and removing the skin with your fingers. If you don’t have the time to blanch the peaches, halve them lengthwise and, using a vegetable peeler or sharp paring knife, carefully remove the skin in long strips.
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- 3 yellow or white peaches, peeled if desired (see note above)
- 8 thin prosciutto slices
- 24 fresh mint leaves
Wine PairingThis pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.
Directions:Cut the peaches and prosciutto
Halve each peach and remove the pit. Cut each peach half into 4 equal wedges. Cut each prosciutto slice lengthwise into 3 strips.
Assemble the appetizers
Place a mint leaf on each peach wedge and wrap with a strip of prosciutto. If desired, secure with a toothpick. Transfer to a platter and serve. Makes 24 pieces.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).