Prosciutto Wrapped Peaches with Basil & Bleu Cheese

 proscuitto wrapped peaches

I made this fun appetizer for a party last weekend and wanted to share the recipe today! Shocker, it involves peaches. It was kind of a whim of a dish that ended up turning out really great so unfortunately I only have a couple of photos (and none during the assembly process), but I figured you guys wouldn't mind.

The inspiration for these came from The Pretty Dish, one of my current favorite cookbooks (affiliate link - the book is currently on sale!). I was perusing for something that involves fruit and came across a nectarine and prosciutto crostini situation that looked really delicious. Since peaches are fantastic right now, I figured I could use those instead and while I LOVE a good crostini, sometimes the bread can get hard after sitting out a while so it's a more unpredictable appetizer choice. 

I had an insane amount of basil to use up so I knew I wanted to incorporate that, though I would imagine that mint would work really well too if you have that growing in your garden. Bleu cheese and balsamic drizzle seemed like a natural finishing touch (doesn't it always?). 

How beautiful is this presentation though... Theses got great reviews from tasters so I will definitely be making them again! Dare I say these would also make for good football food? Maybe fancy football food. Honestly I might just make them again to keep on hand for snacking throughout the week! Find the full recipe below.

 proscuitto wrapped peaches with basil and bleu cheese

Planning to make this recipe? Be sure to let me know by posting a photo on Instagram and tagging me (@LeanneRayRDN) so I can see your creations! I would love to feature you on my feed.


Prosciutto Wrapped Peaches with Basil & Bleu Cheese

Author: Leanne Ray, MS, RDN
Yield: Serves 15 (2 per person) | Prep time: 35 minutes 

Ingredients

  • 4 medium-large peaches, halved and pitted
  • 1-2 Tbsp honey 
  • 1 tsp ground cinnamon
  • One small package fresh basil (you won't need the whole thing!)
  • 4 oz proscuitto
  • 1/4 cup bleu cheese crumbles 
  • Balsamic glaze (optional)

Instructions

  1. Set your oven broiler on high and line a sheet pan with foil. Spray the pan with oil to prevent sticking.
  2. Slice each peach into 6-8 wedges, then lay them on the pan in a single layer with space in between each. Broil 7-10 minutes watching closely to prevent overcooking (rotate the pan about halfway through). You will know they are done when moisture starts to bubble out.
  3. Take the pan out of the oven, drizzle peaches with the honey and sprinkle cinnamon over the top. Let cool slightly (probably about 10 minutes).
  4. Meanwhile, cut your prosciutto into small rectangles - just big enough to wrap all the way around the peach wedges. While you wait for the peaches to cool you can setup an assembly line by laying out the prosciutto pieces and then placing a basil leaf on top each. 
  5. Once the peaches are cool enough to handle, lay each one on top of a piece of prosciutto/basil and roll up, securing each with a toothpick or cocktail skewer. Arrange on a large platter.
  6. Sprinkle the bleu cheese crumbles over the top and then finish with a drizzle of balsamic glaze plus more basil leaves (I used all of the tiny ones for this!). 

Peach, Corn & Hatch Green Chile Salsa

Peach, corn and hatch green chiles all folded into one beautiful bowl of salsa! If there is one recipe you make from my blog this summer, let it be this one. It comes together fast and is incredibly versatile (see below for serving suggestions). The best part is that is so fresh and beautiful, it makes for a great appetizer - a nice change from the more traditional corn/bean/tomato salsas out there.

 peach corn and hatch green chile salsa

I alluded to this recipe in my IG story after hitting up the farmer's market last weekend because the three star ingredients are all total Colorado specialities during this time of year. After mixing them all together, the result is sweet and spicy with a little bit of added texture and freshness from the corn. I know you will love it!

 ingredients for peach corn and hatch chile salsa
 salsa ingredients on a cutting board

First, let's talk about those the PEACHES.

Of course any peaches will suffice here, but I specifically used Palisade Peaches which are grown on the Western Slope (in a town called Palisade) about 15 miles from Grand Junction. These things are EVERYTHING and everyone goes totally bananas for them. 

There is even a Palisade peach festival which takes place in mid-August every year. People buy boxes of these things to take back to preserve, use in baked goods or just eat straight up. Luckily, they are also available at the local grocery stores and they sell like crazy. It's definitely one of the most iconic foods here (in addition to beer and Rocky Mountain Oysters I suppose... we'll save that for another post). 

 close up of peaches

Hatch green chiles are actually grown in a place called Hatch.

I actually didn't realize it until I started writing this post, but the true "Hatch" chile name actually refers to the location where it was grown in New Mexico. There are similar varieties grown in Pueblo, Colorado but they are technically just "fire-roasted green chiles". I love the slight amount of heat these add to the salsa to balance out the sweetness from the peach. 

According to this site, Hatch green chiles are a relative of the Anaheim chile. They are traditionally fire-roasted and peeled which produces a wonderful fiery flavor. These give off quite the aroma when roasted. You can always smell them at the local markets and they are hard to pass up. 

Lastly, a total summer favorite no matter where you live - corn, straight from the cob. 

Olathe Corn season is another highly anticipated time in Colorado. It's hard to beat a good cob of corn that's just barely cooked and smeared with butter. In this recipe I decided to keep it raw because it's so darn fresh (and let's be real, so I didn't have to turn on the grill). I'm sure it would be amazing if you gave it a little bit of char first too.

As with most things in my cooking repertoire, my finishing touch was a healthy handful of cilantro and the juice from a lime. This is so incredibly easy - there's literally one step once you have everything out and prepped. Mix it up.

 peach corn and hatch green chile salsa with chips

To keep things simple, plate it up with some tortilla chips. For a dinner option, spoon it over a piece of grilled salmon or trout. You could also use it as a burrito bowl topping which I'm hugely in favor of because it adds a fun twist to something really basic (this is pretty much my kitchen mantra in a nutshell). Regardless, give it a whirl before all of this luscious produce is gone for the year!

 salsa vertical

Planning to make this recipe? Be sure to let me know by posting a photo on Instagram and tagging me (@LeanneRayRDN) so I can see your creations! I would love to feature you on my feed.


Peach, Corn & Hatch Green Chile Salsa

Author: Leanne Ray, MS, RDN
Yield: Serves 4-6 | Prep time: 15 minutes 

Ingredients

  • 2 ears of sweet corn, shucked
  • 2 peaches, pitted and small diced
  • 1 fire-roasted hatch green chile, diced (discard the stem, seeds and any stringy insides)
  • Handful of cilantro, rough chopped
  • Juice from one lime
  • salt & pepper

Instructions

1. Cut the corn kernels from the cob (raw) and add to a medium-sized mixing bowl along with the peaches, chopped chile, cilantro and lime juice. Mix well and season with salt and pepper to taste. 

Note:

If you can't find the hatch chiles, feel free to sub a large poblano pepper, just make sure you roast and peel it before chopping. Jalapeños would work too, but would probably add more heat, so be careful.

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My Favorite Kitchen Tools + 3 That I Could Live Without

This post contains Amazon Affiliate links which means that if you purchase something through one of these links, I will receive a small commission but your cost will remain the same. All items linked are the exact model/brand that I own unless I noted "similar" in parentheses.

 julienned carrots and zucchini on cutting board

Set Yourself Up for Cooking Success

When I'm leading cooking classes or lessons, the first thing that I usually talk about is the importance of setting up your kitchen with the tools and appliances that you will actually use most often, then getting rid of the "fluff" so you can stay organized and efficient. Sometimes the seemingly minor items can make a serious difference in your workflow. 

I know for me, I own a lot of things that sounded cool at one point, but after a few years it's clear that they might not have been the most practical choice. I know I'm not the only one - I have heard countless stories about ice cream makers, pasta machines and panini presses that sit in the back of the cabinet collecting dust.  

I've written on this topic before, but I figured it would be fun to share a few of my must-have kitchen tools (in no particular order) plus a few not-so-frequently-used things that I could live without. Everything is linked so you can see the model I use. I would love to hear you chime in on this topic too so be sure to play along in the comments.

Favorites

Chef's knife

A versatile and well-maintained chef's knife is hands-down the most important tool for any home-cook. I have several different ones but the one linked above is a recent favorite (disclosure: I actually received this knife for free to review it for another website - I ended up loving it!). In my experience, using dull knives is the quickest way to suck the joy out of cooking. It's really hard to slice something thinly and worst of all, dangerous. If you invest in one thing on this list, make it a quality knife. 

Cutting board (similar)

I use this cutting board every.single.day. I love that it's made of silicon because it makes chopping a breeze, plus I can toss it right in the dishwasher if it comes in contact with any raw meat. Wood cutting boards are some of my favorite serving platters, but I prefer not to use them for actual chopping (unless it's something dry like bread) because I feel like they are harder to clean/maintain and in my mind, the wood just soaks up all of that bacteria. 

 chef's knife with vegetables on cutting board

Instant Pot

I am still digging my Instant Pot and I don't care if I'm totally cliche for saying it. I use it for cooking big batches of grains and dry beans but it's also seriously helpful for people with limited time to cook during the week. It's easy to make meat for a crowd (like shredded chicken/pork) and can be used for any slow cooker recipe that you want to make about 6x faster (see my note on this further down). A few of my favorite instant pot recipes can be found here, here and here. If you have an IP, what is your favorite thing to make in it?

Citrus juicer (similar)

Adding fresh citrus juice is a great way to add brightness and flavor to a dish. Sure, you can squeeze limes and lemons by hand but you end up wasting a good portion of the fruit. Plus all of those lemon seeds... it can be a total pain. This citrus juicer has been a game-changer because it works really well to get the maximum amount of juice out - perfect for vinaigrettes, sauces, guacamole and cocktails. I use it almost daily.

 citrus juicer next to guacamole

Microplane

A basic box grater is fine for most vegetables, but a microplane is a must-have for grating things directly into a mixing bowl or saute pan. Think fresh garlic or ginger, parmesan cheese, or lemon zest. It grates very finely as opposed to the larger shreds from a grater. 

Cast iron skillet

The cast-iron skillet isn't totally necessary for cooking newbies, but it sure is a nice thing to have and you can find them really reasonably priced. I use it when I want to get a nice sear on a piece of protein or when I want to start something on the stove top then finish in the oven without transferring dishes. It's great for frittatas, casseroles and pizzas. As a side note, if one of your life goals is to learn to make the perfect grilled cheese, this is a totally necessary purchase. 

 the best grilled cheese

Blender

For years I used a run-of-the-mill, inexpensive blender but it never worked all that well. I splurged on the one linked with some gift cards and I can definitely say it was a great decision to spend a little bit more. If this broke tomorrow, I would hands-down purchase another one right away. I think someday I would like to do the Vitamix thing but for now, this one works great for the smoothies that I tend to make. The result is always perfectly smooth with no chunks left behind, and it doubles as our food processor. The Ninja isn't as high an investment as the Vitamix, so it can be a nice in-between option. I also like that this model came with to-go cups and a separate blade attachment for when you want to make a single serving portable smoothie (so you don't have to dirty the entire thing). We use these multiple times each week.

The Ones I Could Live Without

While there is nothing wrong with any of these, I probably just wouldn't make an effort to replace them right away. I know many people swear by their slow cooker though so of course each person should form his/her own opinion.

Slow cooker

The Instant Pot has essentially replaced my slow cooker. It does have a slow cooker setting but I mainly just use the pressure cooker setting to cook any of these recipes in way less time with the same results. I never really liked using the slow cooker to begin with because the timing never worked with our schedules. When I worked in an office, I would set it in the morning but then the meal would be done way earlier than we were ready to eat dinner so I worried about it over-cooking. It was all right for weekends, but again I just prefer to use the IP now.

Toaster

This one might seem surprising. I love toast but I think when our toaster bites the dust I'll be replacing it with a toaster oven instead because it's so much more versatile. I like the idea of being able to bake, broil or even just heat up leftovers (mainly things like pizza or sandwiches) without turning on the full-size oven. 

Mandolin

I actually really like the mandolin, but I don't use it nearly enough. I rarely come across a recipe that requires using it, probably since most people don't have one. It's actually a great gift because it's a fun tool to own, but for practicality sake I wouldn't recommend it for amateur home cooks. The one I have has several parts and it can be a challenge to put together and adjust.  

Free Mini-Course

Stocking your kitchen with useful tools and appliances is the first step to streamlining your cooking routine but to keep the momentum going, I created a free 3-day email course with actionable steps on organizing your kitchen, meal planning, shopping and prepping for the week!

The course includes a pantry staple checklist, 5-day dinner plan, and other helpful information to help you refresh your kitchen and refocus your nutrition and cooking routine. Use the form below to sign up!

Set Yourself Up for Cooking Sucess

Free 3-day email course with daily action items.

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