Return to Content

Warm Nectarine and Prosciutto Antipasto

by in Jul 2004

Total Time: 20

Pairing the warm, sweet taste of nectarines with salty prosciutto makes a wonderful first course. It is even better when served with a glass of champagne.

If you can find them, try substituting fresh apricots.

Ingredients:

  • 4 ripe nectarines (or 6 fresh apricots)
  • 4 tablespoons extra-virgin olive oil
  • Freshly ground black pepper
  • 12 slices prosciutto
  • Garnish: fresh thyme sprigs (optional)

Instructions:

Position your oven rack on the top shelf; preheat broiler. Quarter the nectarines (if using apricots, halve them) and remove the stones. Dip the cut side of each nectarine section (or apricot half) in some of the olive oil and place, cut side up, on a baking sheet.

Place fruit under broiler 3 to 5 minutes.

Updated Friday, June 4th, 2004
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

reader-survey-2014-600x350