David deserves the credit for these summery packets — they were part of the birthday dinner he cooked for me four years ago. At that time, he didn’t make anything besides pasta or, um, tortellini (so yeah, pasta), so this was a big deal — admittedly a slightly scary one from my perspective. To begin the meal, bellini accompanied the prosciutto-wrapped peaches stuffed with brie (I’ve made a few minor changes to his recipe). Followed by our main course, which happened to be the first appearance of what later became prosciutto and pea pasta, and finally Bubbie’s mango mochi stuck with a candle for dessert.
The inspiration came for this starter came from prosciutto-wrapped melon. I’m not the biggest fan of one of the aforementioned items (and I think we all know it’s not the prosciutto), so he substituted it with a more favorable fruit — I don’t remember how he got from melons to peaches, but it really works. As for the addition of cheese, an appetizer isn’t complete without it¹ — surely much to the chagrin of our arteries. Whether you pop them under the broiler for a few minutes to crisp the prosciutto slightly, melt the cheese and soften the fruit, or serve them up at room temperature, they are a delightful start to any summer meal.
Prosciutto-Wrapped Nectarines with Triple-Crème Cheese
Preparation Time: 20 minutes
Baking Time: 2 – 4 minutes
Makes: 16 pieces
- 2 medium nectarines or peaches, cut each into 8 wedges
- 8 slices (about 4 ounces) prosciutto, halve to make 16 nearly square pieces
- 4 – 5 ounces St. Andre (or other more firm triple cream cheese or brie), trim rind if desired (purchase 5 ounces if you choose to do so) and soften
If broiling, line a small, rimmed sheet pan with tin foil and set aside. Arrange oven rack about 3″ from the broiler, preheat to high.
Take one half slice prosciutto, top with 1 1/2 teaspoons (7 grams) cheese and 1 nectarine/peach wedge. Fold prosciutto over fruit, and place seam side down on baking sheet (if broiling) or serving platter. Repeat with remaining ingredients.
DO AHEAD: Packets may be prepared several hours or up to a day ahead of time. Cover and refrigerate, broil straight from fridge or bring to room temperature before serving uncooked.
Serve immediately or broil for until prosciutto is slightly crisp and cheese bubbles — about 2 – 4 minutes. Transfer broiled packets to paper towel-lined plate to remove some of the grease. Arrange on platter and serve immediately.
¹ Not true at all, just a personal pattern that’s developed. The first step is admitting you have a problem, right?