Recipes Appetizers Cold Appetizers Peaches with Prosciutto and Mint

Peaches with Prosciutto and Mint

Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 12

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).