Its been unseasonably hot here in Belgium recently. With record breaking heat and houses that lack air conditioning, the last thing anyone wants to do is turn on the oven to cook. The same goes for grilling since, yes it is simply that hot. But, you’ve still got to eat. My solution when the temperatures soar is to go simple, light, and if possible, not turn on a single appliance.
These peaches wrapped in prosciutto from William Sonoma are meant to be an appetizer, and they do make a very tasty addition to dinner, but on a hot night, they are dinner. Peaches are in season right now so it is easy to find a perfectly ripe peach. When wrapped in a slice of salty prosciutto the combination is out of this world. If you like, serve them alongside crusty French bread and wash it all down with a chilled prosecco. And dinner is served.
PEACHES w/PROSCIUTTO & MINT
3 white peaches
8 thin prosciutto slices
24 fresh mint leaves
- Slice wach peach in half and remove the pit.
- Cut each peach half into four equal slices.
- Cut each prosciutto slice lengthwise into three strips.
- Place a mint leaf on each peach slice and wrap it with a strip of prosciutto.