Chefs' Recipes

Shaved prosciutto with peach and almond salsa

Australian Gourmet Traveller recipe for Shaved prosciutto with peach and almond salsa
Sharyn Cairns

At Stokehouse, this dish is served with thin crisp grissini for extra texture – feel free to make your own from a favourite recipe or pick up a packet of high-quality shop-bought ones.




1.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.
2.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 .

Drink Suggestion: 2009 Dominique Portet Rosé, Yarra Valley, Vic Drink suggestion by Lincoln Riley


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