Peach And Prosciutto Canapes Recipes

Steps:

• Position a rack in the middle of the oven, and preheat the broiler. Line a baking sheet with aluminum foil.
• Gently toss the peaches with 1 tablespoon olive oil on the prepared baking sheet; season with salt and pepper to taste and arrange cut-side down.
• Broil until the skins are slightly charred, about 5 minutes. Turn so the skin side is down, and continue to broil until the tops of the peaches are lightly browned, about 5 minutes more. Drizzle lightly with olive oil, and cool slightly.
• Sprinkle the warm peaches with the mint, and wrap a piece of prosciutto around each peach quarter. Drizzle with the balsamic vinegar, and top with a few grinds of pepper.
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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.

Steps:

• 1. Preheat broiler to high.
• 2. Lightly coat the bread slices with cooking spray; broil 2 minutes on each side or until toasted.
• 3. Combine mascarpone and the next 3 ingredients (through cream cheese) in a small bowl, Stir in 1 tablespoon basil. Spread the cheese mixture evenly among the bread slices.
• 4. Wrap each peach wedge with 1 prosciutto piece. Top each bread slice with 1 wrapped peach wedge. Sprinkle with the remaining 1 1/2 teaspoons basil. Serve immediately.

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.