Shaved prosciutto with peach and almond salsa

AT A GLANCE

  • Serves 4 people

  • 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.

Recipe:

OLIVER GOULD , ANTHONY MUSARRA, STOKEHOUSE

Photography:

SHARYN CAIRNS

Styling:

EMMA KNOWLES

Drinking Suggestion:

2009 DOMINIQUE PORTET ROSÉ, YARRA VALLEY, VIC , suggested by LINCOLN RILEY

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