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Cynthia Salvato
A wonderful first course paring the warm sweet scent of apricots with salty Prosciutto; even better when served with a glass of Champagne.
- 4 fresh peaches
- 4 tablespoons extra virgin olive oil
- 12 slices Prosciutto
- Freshly ground black pepper
Position the oven rack to the top shelf and preheat the broiler. Halve the apricots and remove the stones. Dip the cut side of each apricot half in olive oil and place, cut side up, on baking sheet.
Place them under the broiler for 3 to 4 minutes. Remove from the oven and arrange 2 halves on each plate, if desired, drizzle peaches with more olive oil and a few grinds of freshly ground pepper. Decoratively lay out 3 slices of Prosciutto next to the peaches and serve.
Serves 4
© Copyright 2006-2008 Cynthia J. Salvato and RIMarketTours.com. All rights reserved.
RI Market Tours • PO Box 19272 • Johnston, RI 02919
Market Tours of Historic Federal Hill in Providence, Rhode Island • Farm Tours w/ Cooking Class
Questions? Call Cindy Salvato at (401) 934-2149 or e-mail her at Cindy@RIMarketTours.com
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