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.

 


 

 

 


 

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