Drizzle juicy roasted peaches with olive oil and balsamic, sprinkle them with refreshing mint and wrap them in savory prosciutto.
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
Ingredients
2 ripe peaches, quartered and pitted
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/4 cup mint leaves, roughly chopped
4 thin slices prosciutto (about 2 ounces), halved lengthwise
1 tablespoon white balsamic vinegar
Directions
- Position a rack in the middle of the oven, and preheat the broiler. Line a baking sheet with aluminum foil.
- Gently toss the peaches with 1 tablespoon olive oil on the prepared baking sheet; season with salt and pepper to taste and arrange cut-side down.
- Broil until the skins are slightly charred, about 5 minutes. Turn so the skin side is down, and continue to broil until the tops of the peaches are lightly browned, about 5 minutes more. Drizzle lightly with olive oil, and cool slightly.
- Sprinkle the warm peaches with the mint, and wrap a piece of prosciutto around each peach quarter. Drizzle with the balsamic vinegar, and top with a few grinds of pepper.
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