Photo by Iuliia Nedrygailova
Let’s get this dinner party started with an easy appetizer that takes advantage of summer peaches and does not require cooking. The sweetness of the peaches countered by the saltiness of the prosciutto awakens the palate for the rest of the meal, but feel free to omit the prosciutto if you prefer a vegetarian-friendly version. You can purchase ready-made crostini in the bakery section of your grocery store or make your own in a matter of minutes. Pair with a crisp chardonnay or sparkling water.
SERVES 8
Crostini (homemade or store-bought)
Spreadable cheese (brie, cream cheese or your favorite)
Fresh basil leaves (can substitute mint leaves)
2 small-medium peaches, peeled and quartered
4 slices prosciutto ham, halved lengthwise
Honey, for drizzling
Spread the top of each crostini slice with the spreadable cheese of your choice. Cover each crostini with a fresh basil leaf. Wrap each peach slice in a slice of prosciutto and place on top of basil leaves. Drizzle with honey and serve.
Homemade Crostini
1 French or Italian loaf, sliced diagonally ¼-inch
¼ cup olive oil
Preheat oven to 400 F. Place bread slices on a parchment-lined sheet pan or cookie sheet. Brush both sides with oil. Bake 5–6 minutes each side or until slightly golden brown. Remove from oven and allow to cool. Store at room temperature in airtight container or plastic bag for up to 1 week.
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My favorite meal—From the first bite of the appetizer to the last bite of dessert, we hope you enjoy this make-at-home menu of Chef Belinda Smith-Sullivan’s favorite recipes as much as she does.
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Watch and learn with Chef Belinda’s helpful how-to cooking videos for Wilted Arugula and Prosciutto Peach Crostini, found only on SCLiving.coop/food/chefbelinda. These videos are the next best thing to having the chef cooking right next to you in your kitchen.