8 slices prosciutto, divided lengthwise into strips
½ cup herbed cream cheese, room temperature
kosher salt or sea salt flakes
black pepper
freshly chopped chives
Takes ,
serves 12.
Instructions
Prepare peaches: Wash peaches and cut them in half, discarding the pit. Slice into ½-inch segments. Preheat grill to 425°F. Place peach slices onto grill and cook for 1 minute before turning to cook the other side for 1 minute more. Remove peaches and proceed with recipe.
Prepare cheese: Transfer cheese to a piping bag fitted with a star-shaped piping tip.
Assemble appetizer: Wrap a strip of prosciutto around the flat bottom section of an endive spear. Squeeze a small quantity of the cream cheese onto the endive spear in the shape of a rosette. Sprinkle with salt and pepper. Tuck the grilled peach slice into the cheese. Sprinkle with chives. Serve immediately or cover and refrigerate if prepared in advance.
Peach and Prosciutto Appetizer
Ingredients
3 Ontario peaches
3 Belgian endive, spears plucked from base
8 slices prosciutto, divided lengthwise into strips
½ cup herbed cream cheese, room temperature
kosher salt or sea salt flakes
black pepper
freshly chopped chives
Directions
Prepare peaches: Wash peaches and cut them in half, discarding the pit. Slice into ½-inch segments. Preheat grill to 425°F. Place peach slices onto grill and cook for 1 minute before turning to cook the other side for 1 minute more. Remove peaches and proceed with recipe.
Prepare cheese: Transfer cheese to a piping bag fitted with a star-shaped piping tip.
Assemble appetizer: Wrap a strip of prosciutto around the flat bottom section of an endive spear. Squeeze a small quantity of the cream cheese onto the endive spear in the shape of a rosette. Sprinkle with salt and pepper. Tuck the grilled peach slice into the cheese. Sprinkle with chives. Serve immediately or cover and refrigerate if prepared in advance.
Peach and Prosciutto Appetizer
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Grilled slices of ONTARIO PEACHES nestled on prosciutto-wrapped Belgian endive spears and dotted with herbed cream cheese…
Our PEACH AND PROSCIUTTO APPETIZER isn’t just tasty, it’s also easy to prepare!
Everything about this wonderful little snack idea makes it the one you just gotta try for your next party or get-together. And it’s not just us singing these praises; our friends and family agree too. Yup, tried and true, it’s a real crowd-pleaser that’s party-friendly. It does disappear pretty quick though, so keep “double the recipe” in mind as you read on, just saying!
Because this recipe is sure to be a new favourite, we suggest that you PIN it to a party recipe board and bookmark the page. Also a great idea to share this recipe with friends, they’ll love you (even more) for doing so.
Here are a few suggestions when considered when we first crafted and tested the recipe:
EASY PEASY
If you’ve visited us before, you know we like to keep things simple. It’s about striking that perfect balance between number of ingredients and easy process. You should have no trouble gathering up the ingredients for this recipe at your local grocery store or market. As always, we suggest using organic and locally sourced ingredients whenever possible. Yes, you will taste a difference.
We’re actually grilling the peach slices for this party snack idea, which makes then even more flavourful. Look for the FOODLAND ONTARIO label on the peaches when you’re shopping – they’re the best.
BASE
The base for our appetizer is Belgian endive leaves – go HERE to learn more about this interesting vegetable aka CULTIVATED CHICORY. It’s slightly bitter but pairs perfectly with the peaches, cured meat and cheese toppers to come. If you’ve never worked with Belgian endive, fear not. We’re simply cutting away about ¼-inch from the bottom, then plucking off the long leaves, much in the same way you do celery from the stalk. Then give the leaves a light rinse, pat them dry and continue.
MEATY
We know you’re going to appreciate the easy-to-enjoy flavour combination of prosciutto paired with the fruit and cheese. Think of each little appetizer as it’s own little charcuterie board (well, almost!). Prosciutto offers a nice hit of salt to this appetizer, but it’s especially perfect because of its thin, flexible texture. You’ll be able to cut each thin piece into smaller strips that you can then wrap around the endive with little effort.
CHEESY
Don’t laugh, but I did actually think we were going to create a special whipped cream cheese blend for this recipe and then I thought… why? Here’s yet another reason to love this recipe where I simply have us picking up a favourite premixed, ready-to-go creamed cheese mixture. I’m not going to specify which to use since there are many on the market, so choose your favourite. However I do expect you to take the extra five minutes to use a piping bag to apply it to each endive leaf. Doing so will make them share-on-social-media-worthy! (#weekendatthecottage when you do share – hint!)
TO SERVE
Serving our PEACH AND PROSCIUTTO APPETIZER does not need to be a complicated endeavour. I found placing them out on a tray with a bit of chopped greens like cabbage or radicchio works well. It’s a nice presentation, plus the chopped veggies give each spear a little platform to rest on so they don’t get all wobbly.
8 slices prosciutto, divided lengthwise into strips
½ cup herbed cream cheese, room temperature
kosher salt or sea salt flakes
black pepper
freshly chopped chives
Directions
Prepare peaches: Wash peaches and cut them in half, discarding the pit. Slice into ½-inch segments. Preheat grill to 425°F. Place peach slices onto grill and cook for 1 minute before turning to cook the other side for 1 minute more. Remove peaches and proceed with recipe.
Prepare cheese: Transfer cheese to a piping bag fitted with a star-shaped piping tip.
Assemble appetizer: Wrap a strip of prosciutto around the flat bottom section of an endive spear. Squeeze a small quantity of the cream cheese onto the endive spear in the shape of a rosette. Sprinkle with salt and pepper. Tuck the grilled peach slice into the cheese. Sprinkle with chives. Serve immediately or cover and refrigerate if prepared in advance.
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