Add Great Bread and You’ve Got Yourself a Fantastic Light Meal.
It’s no secret that I love peaches. When I’m in the midst of their season I eat them in most every imaginable way. I’ve been having them delivered from The Peach Truck for the last couple of years and this assures me of having plenty of great peaches on hand.
I came up with this meal because I was looking for something to do with really good fresh mozzarella and my tomatoes weren’t yet ripe enough. I couldn’t get it out of my head that I wanted something bathed in olive oil because I’d made a focaccia and wanted to use it to sop up flavorful juices.
That’s why I decided to wrap some peach quarters in prosciutto and roast them quickly at very high heat. A little minced rosemary mixed into the seasoning for the peaches added a nice herbal touch. I preheated a quarter sheet pan so it would be nice and hot when I added some oil and the wrapped peaches. I wanted the bottoms to crisp up, too.
After 10 minutes in the very hot oven, the prosciutto had crisped, the peaches had released some of their juices and all that was needed was to plate them with the slices of mozzarella, drizzle on a little pomegranate molasses and some good olive oil. A few toasted pine nuts added a nice bit of buttery crunchiness.
These were perfect for a light meal and I could see a platter of them fitting in beautifully with a mezze spread or even served as a first course. I’ll be sharing more peach recipes here as summer continues. I truly can’t get enough of them and I become kind of crazed knowing their season is short and I’ll be without them soon. Yeah, as I said, I do love peaches.