50 gmflaked almonds2peaches, diced into 1cm cubes1golden shallot, finely chopped50 mlextra-virgin olive oil, plus extra to serve2 tsplemon juice, or to taste12thin prosciutto slices, at room temperatureTo serve:basil leaves
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.
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.