Chef's Recipes

Shaved prosciutto with peach and almond salsa

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

By Oliver Gould & Anthony Musarra
  • 10 mins preparation
  • 10 mins cooking plus cooling
  • Serves 4
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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.


  • 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


  • 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

  • undefined: Oliver Gould & Anthony Musarra