The Wicked Noodle

prosciutto, peaches & a balsamic glaze

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prosciutto wrapped peaches

Continuing on with my summer peach obsession, today I’m bringing you a simple & elegant appetizer. Doesn’t it look just gorgeous? We all really enjoyed looking at it for the five minutes it survived before being scarfed down by my rabid foodie friends!

I made two versions: The first (and my favorite) was peach slices wrapped in prosciutto with a smidge of goat cheese tucked beneath it. I love the salty-sweet combo with a creamy surprise. The second (and also very delish) version adds a fresh basil leaf and a drizzle of a balsamic glaze. Both are full of flavor and have that juicy I’m-so-happy-it’s-summer texture.

prosciutto appetizer

Enjoy!

prosciutto-wrapped summer peaches

This recipe makes 8 appetizer bites.

  • 1 fresh summer peach, cut into 8 slices
  • 8 t goat cheese
  • 4 slices prosciutto, each slice cut in half lengthwise
  • 8 basil leaves
  • 1/2 cup balsamic vinegar
  1. Boil balsamic until reduced by half and has a syrupy texture. Be careful not to overboil; it will thicken slightly as it cools. Place in a small dipping bowl and set aside.
  2. Place one teaspoon goat cheese on the side of a peach slice. Top goat cheese with a basil leaf (if using) then wrap a prosciutto slice around peach. Place on serving tray.
  3. Serve peaches with balsamic glaze.

peaches and prosciutto

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  2. I make prosciutto wrapped mozzarella and tomatoes with a balsamic drizzle. My sister turned me onto it after she visited Italy many years ago. Those Italians know good food. Love the peaches...peaches and prosciutto, YES. Could never get my family on board with the goat cheese, but that just means more for me.
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  6. would you believe, i never tried the fruit + meat combo until i was an adult... probably within the last few years. it just never occurred to me. but something about saltiness of prosciutto + sweet melon (or in your case, peaches) = magic, and i love it.
    Reply

  9. Balsamic glaze is wonderful. Have you tried white? It really works well with fruit. Yesterday I made a watermelon caprese with just a drizzle of white balsamic glaze and black pepper. It was wonderful. I'm loving the combos, like the one presented here.
    Reply

  18. I made a crostini version of this earlier in the summer, but this sounds like a fantastic bread-less option! I love how you used the prosciutto to secure the other ingredients together. Brilliant!
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  20. Wow! Beautiful plating there and a lovely shot especially the second photo. Seriously, it took me a while to come up with a comment because I was totally speechless, Haha! Amazing!
    Reply

  28. I made these twice last week. Once for my husband and daughter(got two thumbs up), and later in the week for a dinner party (they were inhaled). I made both versions. Both are great.
    Reply

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