Peaches with Prosciutto and Basil

Summer Hors d'oeuvres


  1. Leaving skin on, slice peaches into one-inch slices.
  2. Wrap a piece of prosciutto around the peach slice several times, and wrap a basil leaf across the top.
  3. Fix basil and prosciutto to peach slice with a cocktail skewer.  Serve.
    Summer Hors d'oeuvres


Serves 6

  • Prep time: ten minutes
  • 4 ripe peaches (ripe nectarines are just as good)
  • ¼ pound prosciutto
  • fresh basil leaves, washed and patted dry

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