Prosciutto & Peach Bites
by Erin Henderson
It's right around now when my will to cook wilts as quickly as my garden in the heavy heat and humidity of a southern Ontario August.
In the dog days of summer, the thrill of the coming harvest mixes with the dread of turning on the oven. Stretching the imagination for a stylish menu that performs equally for taste as it does for ease.
Enter these herby, spicy, salty and sweet proscuitto and peach bites.
Your next read: Grilled Peaches with Halloumi in Thyme Syrup
Prosciutto & Peach Bites
Simple and chic, these little bites are as low effort as it gets, while still looking put-together.
Makes: As many as you would like
Chef level: Easy
Ingredients:
- Ripe peaches, well ashed and sliced into 8 wedges
- Prosciutto slived into narrow strips
- Fresh mint leaves
- Brie sliced into thin rectangles
- 3 Tbsp. honey
- 2 tsp. apple cider vinegar
- 2 Fresno chiles (also known as red finger hots)
- Micro greens, optional, for serving
How to Make It:
- Place a small saucepan over medium-high heat and add the honey, vinegar and chiles. Bring to a simmer and cook 5 minutes, stirring occasionally. Turn of the heat and set aside.
- Lay out strips of prosciutto on a cutting board and place a slice of brie, a wedge of peach, and a mint leaf at the bottom of each strip.
- Roll up the strips.
- In a non-stick frying pan over medium heat add each prosciutto roll and sear on one side until brown and lightly crispy, flipping after a few minutes and sear on the other side.
- Lay each roll up on a serving plate (a base of micro greens look pretty for presentation and also help the roll ups from sliding around.)
- Strain the honey and drizzle it over the roll ups.
Wine Pairing
A bellini would be a classic cocktail to match the Italian flavours, but you could just as easily go with a chilled prosecco.
