Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


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I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Peaches with Prosciutto and Mascarpone

    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12

    Peaches with Prosciutto and Mascarpone Empty Peaches with Prosciutto and Mascarpone

    Post by Lobo Wed 27 Jan 2016, 9:24 pm

    Peaches with Prosciutto and Mascarpone Img7l
    Peaches with Prosciutto and Mascarpone
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    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Servings: 16
    This incredibly simple hors d’oeuvre is just the sort of unpretentious, approachable bite that your guests will love. Prepare it during the height of summer when peaches are at their seasonal best.






    • 33

    Ingredients:


    • 2 ripe peaches, halved and pitted
    • 16 small fresh basil leaves
    • 1/4 lb. (125 g) thickly sliced prosciutto
    • 1/2 cup (4 oz./125 g) mascarpone cheese
    • 1 Tbs. balsamic vinegar

    Directions:

    Slice each peach half into 4 wedges. Place a basil leaf on each wedge and wrap each one with a slice of prosciutto. Spread the mascarpone artfully on a serving platter and use it to anchor the peaches. Drizzle the vinegar over the peaches. Serve immediately, encouraging diners to swipe their peaches through the mascarpone. Makes 16 hors d’oeuvres.

    Adapted from The Fat Radish Kitchen Diaries, by Ben Towill, Phil Winser, Nicole Franzen, Nick Wilber and Julia Turshen (Rizzoli, 2014)

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