- 3 peaches, pitted and chopped
- 1/8 teaspoon red pepper flakes
- 1/4 cup honey
- 1 tablespoon water
- Kosher salt and freshly ground black pepper
- 1/2 cup cream cheese
- 1 tablespoon sour cream
- 8 thin slices of good quality white bread
- 1/2 pound thinly sliced prosciutto
- 1/4 cup each finely chopped fresh tarragon, Italian flat-leaf parsley, and basil
In a large sauce pan, combine the peaches, red pepper flakes, honey, water, and salt, and pepper, to taste and place the pan over medium heat. Bring to a simmer, then lower the heat and simmer slowly for 30 minutes, stirring occasionally. Let the mixture cool, then blend it in a blender or food processor until smooth.
In a small bowl, stir the cream cheese and sour cream together until well combined.
Divide the cream cheese mixture among 4 slices of bread, reserving a little bit of cream cheese for garnish. Spread the peach jam on the other slices of bread. Top the cream cheese slices with a few slices of prosciutto and top with the slices with jam. Slice in half.
In a small bowl, blend the chopped tarragon, parsley, and basil then spread them out on a plate.
Spread a light coating of reserved cream cheese on the exposed sliced end of each sandwich half and dip in the chopped herbs. Arrange the sandwiches on a plate and serve.
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.