Makes 8 small-bite portions
Of course the classic combination is melon and prosciutto, but peaches are a special peach-season treat, and this fresh approach to an old standard will blow you away. If your peaches are not perfectly ripe, or it is not peach season, try it with mangos or something different.
- 16 very thin slices prosciutto
- 16 chives
- 2 perfectly ripe peaches, peeled and cut into 8 wedges, per peach
- Freshly ground black pepper, to taste
- Extra-virgin olive oil, as needed
- 2 tablespoons good-quality aged balsamic vinegar
- Preheat the oven to 325°F.
- Wrap 8 pieces of the prosciutto around the bottom of the wells of an inverted standard muffin pan and bake until crispy. Remove the prosciutto from the muffin wells and break into large shards. Reserve until needed for the final plate.
- Lay the remaining slices of prosciutto out flat on a serving plate and then put a crispy piece at the end of each piece of prosciutto.
- Finely chop the chives and mix with the peaches. Grind some pepper onto the prosciutto. Arrange the seasoned peaches on the prosciutto and drizzle with olive oil and balsamic vinegar. Serve at room temperature.