about snfd
Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.
Together we have created a website devoted to providing flavorful, nutritious meals to share with family and friends. We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. Who doesn’t enjoy a great meal with those you love?
We invite you to subscribe to our weekly email where we highlight our latest recipes and focus on seasonal topics, nutritious ingredients, cooking techniques and meal plans. Please let us know what you think by commenting and rating our recipes or writing in with any questions you have.
In addition to our website we work with brands to develop and photograph recipes and provide food and travel related content. Please contact us here to work with us.
advertisment
Basil and prosciutto-wrapped peaches
Loading...SKILL LEVEL :
Easy and quickPeach and nectarine celebration
I like to take advantage of the short window of time when stone fruit is in season. I serve peaches, nectarines, apricots and plums in cobblers, crisps and salads. Here is a savory, no-cook appetizer that takes only a few minutes to prepare. I found this recipe in the August 2007 issue of Gourmet Magazine. I have been making these no-fuss appetizers ever since. I have used peaches, nectarines and apricots. Cantaloupe and other melons can be substituted when stone fruit is out of season.
Prosciutto vs Serrano ham
The original recipe called for Spanish Serrano ham. I love Serrano ham, but it is hard to find and can be expensive. Prosciutto works very well if you can't procure Serrano ham.
Click to download our free e-cookbook: 15 Recipes To Make You Look Like A Star
Tips
- To learn more about Spanish sherry vinegar (Jerez vinegar) read my post.
- Slice the prosciutto or ham so that you have a 1" to 2" wide strip that is long enough to wrap around the peach slice, plus a little more so you can secure the meat with a toothpick. I can usually get 3 to 4 strips out of each slice of prosciutto, but it depends on the size of the slice.
Basil and prosciutto-wrapped peaches
Juicy peach slices wrapped in basil and prosciutto and tossed in a Spanish sherry vinegar and cumin vinaigrette. The perfect no-cook summer appetizer.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 24 servings 1x
Ingredients
- 3 ripe peaches or nectarines, cut into 8 slices
- 3/8 t ground cumin
- 3/4 t sugar
- 1.5 t Spanish Sherry Vinegar (Jerez vinegar)
- 1/4 pound prosciutto or serrano ham, thinly sliced into 1 – 2” strips
- 24 large basil leaves
Instructions
- In a bowl big enough to hold the peaches, combine vinegar, sugar and cumin. Add peach slices and toss to coat with vinegar mixture. Let sit about 10 minutes. The vinegar coating will keep the peaches from turning brown.
- Wrap each peach slice in a strip of prosciutto or ham, then wrap again with a basil leaf. Secure basil leaf with a tooth pick.
advertisment
style="display:inline-block;width:728px;height:90px"
data-ad-client="ca-pub-1191156359323137"
data-ad-slot="8024740402">
love this simple recipe and so did my husband. indeed, taking advantage of the stone fruit season and the basil in my garden. thank you again kim and somethingnewfordinner!