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Skewered Peaches with Basil and Prosciutto

In Appetizer, Basil, Charcuterie, Fruit, Hors d'oeuvres, Peach, Proscuitto, Recipe
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Macro - Blog 3359

Got a bottle of bubbly that's just itching for a culinary companion?  Look no further, 'cause this taste of summer is the perfect cocktail party treat, and oh so pretty to boot!

This little ditty is a simplified version of a recipe I saw on Epicurious some time ago.  Not that the original was much more complicated, but it called for tossing the peach wedges in a mixture of sugar, sherry vinegar and cumin.  

The local peaches we had were so perfectly ripe, sweet and succulent that I couldn't bring myself to #$%& with them in any way, so I simply wrapped them gently in prosciutto and skewered them to fresh basil leaves from the garden.  Each was a little wedge of heaven, I must say.

Wide - Blog 3355
If I had less than stellar peaches I'm sure that the recipe as written would have really kicked them up a notch, but we certainly enjoyed the sweet-salty-herbal perfection of this unadulterated version.  This one is so simple that I'm not even going to type out a formal recipe.  

Simply slice each peach into 6 wedges, and slice each piece of prosciutto or serrano ham in half lengthwise.  Wrap each piece of ham around a peach wedge, place atop a basil leaf and skewer the whole thing together with a toothpick, metal, or bamboo pick.  If your peaches are less than perfect and you want to dress them up some, the original recipe called for tossing 3 peaches worth of wedges in a mix of 1/4 teaspoon sugar, 1/2 teaspoon sherry vinegar, and 1/8 teaspoon ground cumin.  Enjoy!

Cheers - Steve

 

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"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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