Peaches and Prosciutto

  • 4 ounces crumbled soft blue cheese
  • 4 ounces walnuts, finely chopped
  • 4 ounces almonds, finely chopped
  • 4 ripe peaches, pitted and sliced into wedges (about 6 - 8 wedges per peach)
  • 8 thinly sliced prosciutto, cut in half length-wise
  • Freshly ground black pepper
  • Basil leaves for garnish
  • Toothpick or small bamboo skewer



In a bowl, use a wooden spoon to soften the blue cheese.


Combine the chopped almonds and walnuts together on a plate and put aside.


Press the cheese onto the peaches with a knife. Then dip the cheese into the chopped nuts.


Wrap peach slice in a piece of prosciutto and sprinkle with freshly ground black pepper.


Skewer each peach and garnish with a basil sprig.


Serve chilled.


Makes 20 - 24 pieces


Mini Waffle Ice Cream Sandwiches

  • Mini waffles - toasted
  • 1 pint of vanilla ice cream, slightly thawed
  • Extra virgin olive oil
  • Maldon sea salt



Toast the waffles then break into individual pieces. Place 8 - 10 waffles on a platter.


Place one scoop of ice cream on half of the waffles. Place another waffle on top.


Drizzle with olive oil. Sprinkle with Maldon sea salt. Serve immediately.


Whiskey Peach Smash

  • 1/2 ripe peach, cut into thick slices
  • 3 or 4 fresh mint leaves, extra for garnish
  • 1 lemon wedge
  • 1 ounce water
  • 1/2 ounce simple syrup
  • 2 ounces Jack Daniel’s Single Barrel Select
  • Ice
  • 1 thin peach slice for garnish



In a mason jar, muddle peach, mint and lemon.


Stir in water, simple syrup, whiskey.


Fill with ice cubes.


Garnish with a peach slice and mint sprig.