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

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.