from Kitchen Bliss
Juicy, ripe peaches with salty ham, garnished with peppery leaves of basil, is summertime in a mouthful. It makes an elegant plated first course for two, but you can also opt to make a giant platter of it to set before a crowd. Effortless and irresistible.
Serves 2
Ingredients
2 ripe, juicy peaches, at room temperature
4 cigarette-paper-thin slices best-quality prosciutto
About 6 basil leaves
Olive oil
Excellent balsamic vinegar (optional)
Instructions
Bring a pot of water to a boil. Carve an X into the bottom of each peach and drop them in for 8 to 10 seconds. Remove, run under cold water until they’re cool enough to handle, then peel, halve, pit, and slice.
Arrange the peaches on 2 serving plates and drape the prosciutto over top. Tear the basil leaves and scatter them over, then drizzle over a tiny bit of oil to make things glisten, and, only if you like, add a few drops of the vinegar. Serve.
Nada’s Tips & Tricks: You can’t get any easier dish to put in front of your guests. As fresh local peaches hit your farmer’s market, this will become your go-to plate if you want to impress family and friends.
Contents used with permission by Carine Redmond Public Relations. https://carineredmond.com/
Image source: https://twitter.com/LauraCalder/status/1280915226951659521
