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.
Ingredients
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
Method
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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