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Shaved prosciutto with peach and almond salsa

You'll need

50 gm flaked almonds 2 peaches, diced into 1cm cubes 1 golden shallot, finely chopped 50 ml extra-virgin olive oil, plus extra to serve 2 tsp lemon juice, or to taste 12 thin prosciutto slices, at room temperature To serve: basil leaves


  • 01
  • Preheat oven to 180C. Spread almonds on an oven tray and roast, stirring occasionally, until golden (3-5 minutes). Cool, then combine in a bowl with peach, shallot, olive oil and lemon juice, season to taste and set aside.
  • 02
  • Arrange prosciutto slices on serving plates, spoon over peach and almond salsa, scatter with basil, season to taste and serve drizzled with extra-virgin olive oil.
This recipe is from the January 2011 issue of Australian Gourmet Traveller.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

2009 Dominique Portet Rosé, Yarra Valley, Vic

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