Peaches with Prosciutto and Mint
Commonly, peaches are peeled by blanching them and removing the skin with your fingers. If you don’t have the time to blanch the peaches, halve them lengthwise and, using a vegetable peeler or sharp paring knife, carefully remove the skin in long strips.
- 3 yellow or white peaches, peeled if desired (see note above)
- 8 thin prosciutto slices
- 24 fresh mint leaves
Cut the peaches and prosciutto
Halve each peach and remove the pit. Cut each peach half into 4 equal wedges. Cut each prosciutto slice lengthwise into 3 strips.
Assemble the appetizers
Place a mint leaf on each peach wedge and wrap with a strip of prosciutto. If desired, secure with a toothpick. Transfer to a platter and serve. Makes 24 pieces.
Adapted from Williams-Sonoma Food Made Fast Series, Small Plates, by Brigit L. Binns (Oxmoor House, 2007).