Peaches with Prosciutto and Basil

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 


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)


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.

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