Peaches, Pluots and Coppa
Prepare this appetizer in the height of summer, when peaches and pluots reach their flavorful best. The sweet, juicy fruit contrasts nicely with the thinly sliced coppa, a cured meat made from pork shoulder.
- 4 peaches
- 4 Pluots or plums
- 1/2 lb. thinly sliced coppa
- Sea salt and freshly ground pepper, to taste
Halve and pit the peaches and cut each half into 6 wedges. Halve and pit the Pluots and cut each half into 4 wedges. Arrange the peaches, Pluots and coppa on a platter. Season with salt and pepper and serve immediately. Serves 4 to 6.
Adapted from Williams-Sonoma Cooking for Friends, by Alison Attenborough and Jamie Kimm (Oxmoor House, 2008).