Peaches with Prosciutto and Mint

Peaches with Prosciutto and Mint is rated 5.0 out of 5 by 2.
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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.

Ingredients:

  • 3 yellow or white peaches, peeled if desired (see note above)
  • 8 thin prosciutto slices
  • 24 fresh mint leaves

Directions:

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).

Rated 5 out of 5 by from Super yummy! I agree that this recipe is a bit time consuming but the peaches are delicious! I only wish the peaches hadn't turned brown at the ends...not sure what to do about that. In any case, I plan on making them again.
Date published: 2017-08-26
Rated 5 out of 5 by from Refreshing and a crowd pleaser! Delicious! Made these as an appetizer at a summer professional cocktail party and they were a hit (nice gluten free option). Preparation did take a little while, but I felt it was worth it. Excellent combination of sweet, salty, and refreshing.
Date published: 2012-03-27
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