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Nutrition: per serving

  • kcal483
  • fat40g
  • saturates13g
  • carbs7g
  • sugars6g
  • fibre1g
  • protein24g
  • salt2.79g

Method

  • step 1

    Mix the chilli with the olive oil and set aside. Take a peach wedge and a mozzarella chunk, and wrap a slice of prosciutto around the two.

  • step 2

    Place three peach parcels on each plate, scatter with a few rocket leaves and drizzle everything with the chilli oil just before serving.

RECIPE TIPS
WHY NOT TRY...

Griddling peach halves on a clean barbecue

or griddle pan until charred, then serving with

some chilled mascarpone and a splash of

Disaronno liqueur.

Recipe from Good Food magazine, August 2007

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Comments, questions and tips (2)

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Overall rating

A star rating of 4.8 out of 5.4 ratings

chrissyadams3012YglNwYYR

This recipe is a dream to make however be careful with ensuring your peaches are soft and ready before you prepare them! just because the packaging says Ripe doesn't necessarily mean they are!

gallopinggoose avatar

gallopinggoose

A star rating of 5 out of 5.

This is lovely, the flavours all go so well together.

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