Peach And Prosciutto Appetizer Food

PEACH AND PROSCIUTTO APPETIZERS

Steps:

• Preheat grill to medium high.
• PREPARE PEACHES AND PROSCIUTTO: Slice peaches into wedges about 1 to 1 1/2 inches thick. No need to remove skin. Slice prosciutto into strips, about 4 inches long by 1 inch wide. Wrap a strip of prosciutto around a wedge of peach then thread it onto a metal skewer. (If using wooden skewers, soak them for 10 minutes beforehand). Repeat until all peaches have been used.
• GRILL: Spray peaches on skewers lightly with oil to prevent sticking to the grill. Grill skewers for a couple of minutes on each side until char marks begin to show.
• SERVE: Remove peach prosciutto appetizers from skewers. Place on serving platter. Just before serving, drizzle balsamic reduction on appetizers and platter (get creative!). Place a toothpick in each appetizer. Serve warm or at room temperature.

GRILLED PEACH AND PROSCIUTTO APPETIZERS

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.

PEACH AND PROSCIUTTO APPETIZER

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*.

WARM PEACH AND PROSCIUTTO SALAD

Steps:

• Cut the prosciutto slices in half crosswise and arrange in a fan on 4 dinner plates, 5 half slices per plate. Stretch plastic wrap tightly around each plate and refrigerate until needed. To save space, the plates can be stacked.
• Place the peaches in a bowl and season, to taste, with salt and pepper. Pour the lemon juice and water over peaches and cover.
• Heat the butter over medium heat until the foam subsides and the butter has turned light brown. Add the bay leaf, thyme, vinegar, and salt and pepper, to taste. Cook for 1 minute then add peaches and baby spinach and toss to coat.
• Divide evenly among the 4 plates of prosciutto and serve immediately.