End of Summer: Peaches w/ Prosciutto & Basil
Not only did I wear white pants this weekend (a crime after Labor day here in NYC.....), but I was able to score some Jersey white peaches too!!!
I still have plenty of basil in the garden, though it is getting faded and is bolting.
This is the best summer lunch or appetizer, idea stolen from my friend Steve.
I used both Genovese basil (big green leaves), and Opal Ruffled variety (so pretty).
Slice the peaches or nectarines into thick slices and wrap a half slice of prosciutto or speck around each slice.
Lay each slice on a basil leaf.
Drizzle w/ balsamic syrup (not vinegar) and put some fancy toothpicks in each one.
I think it's now time for some fall recipes.