Peaches with Prosciutto and Mascarpone
This incredibly simple hors d’oeuvre is just the sort of unpretentious, approachable bite that your guests will love. Prepare it during the height of summer when peaches are at their seasonal best.
- 2 ripe peaches, halved and pitted
- 16 small fresh basil leaves
- 1/4 lb. (125 g) thickly sliced prosciutto
- 1/2 cup (4 oz./125 g) mascarpone cheese
- 1 Tbs. balsamic vinegar
Slice each peach half into 4 wedges. Place a basil leaf on each wedge and wrap each one with a slice of prosciutto. Spread the mascarpone artfully on a serving platter and use it to anchor the peaches. Drizzle the vinegar over the peaches. Serve immediately, encouraging diners to swipe their peaches through the mascarpone. Makes 16 hors d’oeuvres.
Adapted from The Fat Radish Kitchen Diaries, by Ben Towill, Phil Winser, Nicole Franzen, Nick Wilber and Julia Turshen (Rizzoli, 2014)