Name: Shaved prosciutto with peach and almond salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 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

Shaved prosciutto with peach and almond salsa

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

Serves 4

Prep

10M

Cook

10M

Total

20M

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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.

Ingredients

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

Method

Main

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
Notes

Oliver Gould

Anthony Musarra

Styling by Emma Knowles

Ingredients

Method

Main

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