Prosciutto Finger Sandwiches with Spicy Peach Jam
- Level: Easy
- Yield: 4 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 203
- Total Fat
- 8
- Saturated Fat
- 4
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 15
- Protein
- 11
- Cholesterol
- 37
- Sodium
- 892
- Total: 55 min
- Prep: 10 min
- Inactive: 15 min
- Cook: 30 min
Ingredients
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
Peach jam:
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
Kosher salt and freshly ground black pepper
Sandwich:
1/2 cup cream cheese
Directions
- 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.