Let me introduce you to my current obsession: prosciutto-wrapped peaches.
I have made and eaten these little gems probably 4 or 5 times over the past two weeks. Which might not sound like a lot. But us food bloggers don’t repeat things very often. So 4 or 5 times is MAJOR.
When I first made these prosciutto-wrapped peaches, I used them to top a salad, much like I’ve done in the recipe here today. But then I just started making them on their own – sans salad – and popping them in my mouth like little appetizers. I highly recommend doing that, too. Fair warning: once you start, you won’t be able to stop. These babies are highly addicting!
Which is why I like putting them on top of a salad. Because the greens balance out all the prosciutto. Right?
The thing that I love most about this Prosciutto-Wrapped Peach and Arugula Salad is that it looks super fancy, but it really only takes a couple of minutes to prepare. Seriously. This salad could not be any easier to make. It’s going to quickly become your new weeknight staple.
Oh and don’t skip the fresh mint. I have to admit that I threw it in as a bit of an afterthought. But it really makes this dish pop!
Prosciutto-Wrapped Peach and Arugula Salad
- 2 peaches
- 16 slices of prosciutto, about 1-inch wide and 6-inches long
- Extra-virgin olive oil
- Balsamic vinegar
- ¼ tsp. salt
- ¼ tsp. black pepper
- 4 cups arugula, loosely packed
- ¼ cup ricotta cheese
- About 2 tablespoons fresh mint leaves
- Cut the peaches in half and remove and discard the pits. Slice each half into 4 wedges, for a total of 16 wedges.
- Wrap the peaches. Lay one slice of prosciutto down on a cutting board. Place a single peach wedge at one end of the prosciutto slice and then roll it up, so the prosciutto encases the peach wedge. The prosciutto should adhere to itself well enough to stay in place. Continue working until all the peach wedges are wrapped.
- Heat a large non-stick skillet over medium-high heat and warm about 1 tablespoon of the olive oil. Add the wrapped peaches and cook about 1 minute per side, flipping carefully with a pair of tongs. The prosciutto should crisp slightly. Remove from the heat and set aside.
- In a large bowl, toss the arugula with the salt, pepper and about 1 tablespoon each of the olive oil and balsamic vinegar.
- Divide the arugula between plates. Then add the prosciutto-wrapped peaches, ricotta and mint leaves, dividing everything evenly. Serve immediately.
1. You may need to trim your prosciutto slices, depending on how wide they are. I cut mine in half lengthwise before wrapping the peach wedges.
2. Make sure your peaches are ripe, but still slightly firm so they hold their shape during cooking.