Peach And Prosciutto Appetizer Recipes

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GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. Serve as an appetizer or a sweet/savory dessert.

Provided by Chef John

Categories     Appetizers and Snacks     Antipasto Recipes

Time 22m

Yield 4

Number Of Ingredients 8



Grilled Prosciutto-Wrapped Peaches with Burrata and Basil image

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cut peaches in half and remove peach stones. Cut each half in half again.
  • Wrap prosciutto around each peach section; secure with small bamboo skewers.
  • Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
  • To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 3.2 g, Cholesterol 34.7 mg, Fat 14.1 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 7.1 g, Sodium 650 mg, Sugar 3 g

2 ripe, sweet (but not soft) freestone peaches
3 thin slices prosciutto, or more as needed, torn into ribbons
8 small bamboo skewers, soaked in water 20 minutes
6 ounces burrata cheese
1 tablespoon extra virgin olive oil, for drizzling
Coarse sea salt to taste
Freshly ground black pepper, to taste
1 tablespoon finely sliced fresh basil leaves

PEACH AND PROSCIUTTO APPETIZER

This is a delicious appetizer that makes quite a statement. There are combos like this but the secret ingredient is the AGED balsamic. If you don't have it and can't afford it look at the hint for an alternative. The aged is worth it though and now I use it for other dressings. This is from Brumley's originally. Delicious and a great presentation too. No cook for those great summer get togethers but a terrific treat anytime. Enjoy. ChefDLH

Provided by ChefDLH

Categories     Lunch/Snacks

Time 15m

Yield 8 appetizer pieces, 8 serving(s)

Number Of Ingredients 4



Peach and Prosciutto Appetizer image

Steps:

  • quarter the peaches and remove the pit.
  • place one ounce of blue cheese in each pit side crescent.
  • wrap the blue cheese stuffed peaches with one slice of proscuitto ham.
  • place two on a dish and lightly splash aged balsamic vinegar over the top.
  • HINT *dissolve sugar to taste into regular balsamic vinegar for a less costly rendition of aged balsamic*.

Nutrition Facts : Calories 115.4, Fat 8.2, SaturatedFat 5.3, Cholesterol 21.3, Sodium 395.5, Carbohydrate 4.4, Fiber 0.6, Sugar 3.4, Protein 6.4

2 large ripe peaches
8 ounces blue cheese (gorgonzola or Stilton preferably)
8 slices prosciutto
aged balsamic vinegar (drizzled)

GRILLED PEACH AND PROSCIUTTO APPETIZERS

This is another one of my husbands fun recipes. It's especially fun, because he does all the work! Not unlike melon and prosciutto, only warmed. Nectarines also are very good in this "recipe".

Provided by Normaone

Categories     Fruit

Time 18m

Yield 6-8 serving(s)

Number Of Ingredients 3



Grilled Peach and Prosciutto Appetizers image

Steps:

  • Wrap each peach quarter with prosciutto so that it goes around twice.
  • Secure with toothpick.
  • Grill until prosciutto has browned a bit.
  • Cool slightly before eating.

4 firm ripe peaches, peeled and quartered
16 slices prosciutto
toothpick

PEACH, PROSCIUTTO & RICOTTA CROSTINI

Provided by Bon Appétit Test Kitchen

Yield Makes 12 servings

Number Of Ingredients 6



Peach, Prosciutto & Ricotta Crostini image

Steps:

  • Grill bread slices.
  • Halve, pit, and thinly slice peach.
  • Spoon about 1 tablespoon ricotta onto each toast and sprinkle with ground pepper. Tear prosciutto into feathery pieces and drape a few slices over ricotta on each. Drizzle each with honey and top with 2 peach slices.

12 slices ciabatta bread
1 ripe peach
1 tablespoon fresh ricotta (preferably sheep's milk)
Freshly ground black pepper
4 thin slices of prosciutto
Honey

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