The holiday season is drawing near, and so is the season of fantastic produce!!! This year, peaches caught my eye, and I have soft spot for peaches grilled with a touch of butter. And you know what goes well with stone fruit? The salty cured porky goodness called prosciutto.
And how better than to share that with friends than to put it on a canapé for the holidays?
Peaches, pitted and cut into 8ths
Prosciutto, 1 slice per canapè
Rocket, to garnish
To pit the peaches, just half it vertically, and twist gently to separate the two halves. It can get a bit soft when the peaches are really ripe, so it might get a touch fiddle-y. Then, carefully, use a paring knife to take the pit out. Cut each peach half into quarters, giving you 8 wedges per peach. Give it a bit of colour in a pan or under a grill with a touch of butter.
For the prosciutto, lay out flat pieces on a non-stick pan on medium heat. Some of that fat will render out, and the prosciutto will start curling slightly and get crispy. When it’s all nice and brown – it will still be slightly limp – place them on to a flat tray lined with paper towels. You can keep them warm in the oven, or even do them the day before. They stay crispy in an airtight container for up to three days.
The rest is just an assembly job. Place two wedges of peach on your cracker, one if your cracker is small, and crumble over the roquefort. Or any blue cheese you like. Top with the crispy prosciutto and arrange on a platter. Drizzle over honey and scatter over rocket for colour and some flavour.