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peaches and prosciutto...roasted!

There is something very special about biting into one of the season's first peaches. Sometimes, the local peaches here in Charleston, SC still have the leaves attached to the stem, reminding us of their freshness and daintiness. While a nice bite out of a fresh peach is a delicacy on its own, wrapping a peach wedge in hand-sliced prosciutto di Parma from Ted's Butcherblock in Charleston, SC makes the crowd go wild. A short time in a 400 degree oven with a thoughtful drizzle of Olinda olive oil and finished with Apis Mercantile honey is all the prosciutto and peaches need to start doing their little dance. Please check out my recipe below! Peaches and prosciutto... they are meant to be.

peaches and prosciutto
peaches and prosciutto

Feeds 10 (2 peach wedges per guest)

5-6 ripe peaches, 4 wedges each

10 thin slices prosciutto di Parma, I recommend Ted's Butcherblock cut in half lengthwise

Drizzle of good extra virgin olive oil, I recommend Olinda olive oil

Drizzle of honey, I recommend Apis Mercantile

Flaky sea salt, to garnish, optional

Freshly cracked black pepper

Zest of one lemon

Preheat the oven to 400F. Cut 4 wedges off of each peach and wrap each wedge in 1/2 a slice of prosciutto. Line baking sheet with parchment or foil and drizzle lightly with olive oil. Place the prosciutto wrapped peaches on the tray and roast 10-15 mins until the peaches soften slightly and the prosciutto releases some of its juices.

Remove from oven. Drizzle with honey, sprinkle with flaky sea salt, crack some black pepper, and doll em up with some lemon zest. Feelin peachy yet?


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