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.Print
Prosciutto Wrapped Peaches with Basil & Bleu Cheese
A fast and impressive appetizer that allows summer peaches to shine!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12–15 servings 1x
- Category: Appetizers
- 4 medium-large peaches, halved and pitted
- 1–2 Tbsp honey
- 1 tsp cinnamon
- 1 small package basil
- 4 oz proscuitto
- 1/4 cup bleu cheese crumbles
- Balsamic glaze (optional)
- Set your oven to broil and line a sheet pan with foil. Spray 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, rotating pan halfway through.
- Take the pan out of the oven and drizzle with honey, sprinkle cinnamon over the top and let cool (about ten minutes).
- Meanwhile cut proscuitto into small rectangles and lay a basil leaf on top each. Once peaches are cool enough to handle, place on top of the proscuitto/basil, wrap and secure with a toothpick. Arrange on a large platter.
- Sprinkle with bleu cheese crumbles, drizzle the balsamic glaze over the top and finish with additional basil leaves.
Best served immediately.
Keywords: palisade peaches, colorado peaches, basil and bleu cheese
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