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.
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
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)
Set your oven broiler on high and line a sheet pan with foil. Spray the pan with oil to prevent sticking.
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.
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).
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.
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.
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!).