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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.

Ingredients:

  • 4 peaches
  • 4 Pluots or plums
  • 1/2 lb. thinly sliced coppa
  • Sea salt and freshly ground pepper, to taste

Directions:

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).