Sunday, August 12, 2012

Prosciutto-Wrapped Peaches with Basil, Creamy Blue Cheese and Aged Balsamic

An easy, delicious appetizer, this recipe was adapted from a recipe contributed by Stuart Brioza in Food and Wine Magazine. Nectarines can also be used in place of peaches. Also would also be a delightful addition to a summer spinach salad.

16 thin slices of pancetta
2 medium freestone peaches— halved, pitted, cut into 8 wedges each
8 tsp. creamy blue cheese
Salt and freshly ground pepper 
16 basil leaves 
1 tablespoon olive oil
Aged balsamic vinegar, for drizzling


1.  Spread a small amount of blue cheese (approximately 1/4 - 1/2 tsp) on wedge of peach.

2.  Lay the prsociutto slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches.

3. Arrange on broiler pan, brush with a little olive oil and broil for approximately 2 to 3 minutes or in a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat, turning occasionally, until the prosciutto is browned about 2 minutes. Transfer to a platter and repeat with the remaining peaches.

4. Lightly drizzle the peaches with aged balsamic vinegar and serve.

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