Warm Prosciutto Wrapped Peaches Recipes

WARM PROSCIUTTO-WRAPPED PEACHES

Warm Prosciutto-Wrapped Peaches image

Drizzle juicy roasted peaches with olive oil and balsamic, sprinkle them with refreshing mint and wrap them in savory prosciutto.

Provided by Food Network Kitchen

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

2 ripe peaches, quartered and pitted
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup mint leaves, roughly chopped
4 thin slices prosciutto (about 2 ounces), halved lengthwise
1 tablespoon white balsamic vinegar

Steps:

Position a rack in the middle of the oven, and preheat the broiler. Line a baking sheet with aluminum foil.
Gently toss the peaches with 1 tablespoon olive oil on the prepared baking sheet; season with salt and pepper to taste and arrange cut-side down.
Broil until the skins are slightly charred, about 5 minutes. Turn so the skin side is down, and continue to broil until the tops of the peaches are lightly browned, about 5 minutes more. Drizzle lightly with olive oil, and cool slightly.
Sprinkle the warm peaches with the mint, and wrap a piece of prosciutto around each peach quarter. Drizzle with the balsamic vinegar, and top with a few grinds of pepper.
Copyright 2016 Television Food Network, G.P. All rights reserved.

DRUNKEN PEACHES WRAPPED IN PROSCIUTTO

Drunken Peaches Wrapped in Prosciutto image

Provided by Food Network

Categories appetizer

Time 1h15m

Yield 32 hors d'oeuvres

Number Of Ingredients 3

Ingredients

4 just-ripe peaches
2 cups good quality Italian white wine
16 slices good quality prosciutto, sliced in half crosswise

Steps:

Cut each peach into 8 wedges. Soak the peach wedges in the wine for at least 1 hour and up to 4 hours.
Remove the peaches from the wine, reserving the wine for another use. Wrap each peach wedge with half a prosciutto slice and fasten with a toothpick. Repeat with the remaining peach wedges and prosciutto.

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL

Grilled Prosciutto-Wrapped Peaches with Burrata and Basil image

There are many people, myself included, that think cooking prosciutto is basically a crime against nature; but there are exceptions, and this plate of grilled peaches with burrata is one incredibly delicious example. Serve as an appetizer or a sweet/savory dessert.

Provided by Chef John

Categories Appetizers and Snacks Antipasto Recipes

Time 22m

Yield 4

Number Of Ingredients 8

Ingredients

2 ripe, sweet (but not soft) freestone peaches
3 thin slices prosciutto, or more as needed, torn into ribbons
8 small bamboo skewers, soaked in water 20 minutes
6 ounces burrata cheese
1 tablespoon extra virgin olive oil, for drizzling
Coarse sea salt to taste
Freshly ground black pepper, to taste
1 tablespoon finely sliced fresh basil leaves

Steps:

Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Cut peaches in half and remove peach stones. Cut each half in half again.
Wrap prosciutto around each peach section; secure with small bamboo skewers.
Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

Nutrition Facts : Calories 183.2 calories, Carbohydrate 3.2 g, Cholesterol 34.7 mg, Fat 14.1 g, Fiber 0.1 g, Protein 7.1 g, SaturatedFat 7.1 g, Sodium 650 mg, Sugar 3 g

PROSCIUTTO WRAPPED PEACHES

Prosciutto Wrapped Peaches image

This Italian inspired dish sounds mouth watering. It would work as an upmarket starter for a fancy meal or just a treat for your family. I originally found this in the BBC Good Food Magazine.

Provided by Sarah_Jayne

Categories Fruit

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 red chile, deseeded and finely chopped
8 tablespoons olive oil
3 peaches, each cut into 4 wedges
12 slices prosciutto
5 ounces fresh mozzarella balls, torn into 12 chunks
1 cup arugula leaf

Steps:

Mix the chilli with the olive oil and set aside.
Take a peach wedge and a mozzarella chunk, and wrap a slice of prosciutto around the two.
Place three peach parcels on each plate, scatter with a few rocket leaves and drizzle everything with the chilli oil just before serving.

Nutrition Facts : Calories 379.4, Fat 35.2, SaturatedFat 8.4, Cholesterol 28, Sodium 225.1, Carbohydrate 9, Fiber 1.4, Sugar 7.2, Protein 8.9

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