WARM PEACHES AND PROSCIUTTO ANTIPASTO
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.