Prosciutto With Peaches And Balsamic Vinegar

• 16 slices prosciutto, very thinly sliced
• 16 chives
• 2 perfectly ripe peaches, peeled and cut into 8 wedges per peach
• freshly ground black pepper, to taste
• extra virgin olive oil, as needed
• 2 tablespoons good-quality aged balsamic vinegar

1. Preheat the oven to 325 degrees.
2. Wrap 8 pieces of the prosciutto around the bottom of the wells of an inverted standard muffin pan and bake until crispy.
3. Remove the prosciutto from the muffin wells and break into large shards.
4. Reserve until needed for the final plate.
5. Lay the remaining slices of prosciutto out flat on a serving plate and then put a crispy piece at the end of each piece of prosciutto.
6. Finely chop the chives and mix with the peaches.
7. Grind some pepper onto the prosciutto.
8. Arrange the seasoned peaches on the piece of prosciutto on a platter and drizzle with the olive oil and balsamic vinegar.
9. Serve at room temperature.

chives, perfectly ripe peaches, freshly ground black pepper, extra virgin olive oil, vinegar

Taken from www.foodrepublic.com/recipes/prosciutto-with-peaches-and-balsamic-vinegar-recipe/ (may not work)