palisade peaches

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 


  • 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)


  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 


  • 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


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. 


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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