Prosciutto and melon is a classic summer combination. However, prosciutto, the air-cured Italian ham, usually cut in transparently thin slices, can also be served with other seasonal fruits — try peaches and plums.
Here are two easy appetizer recipes that pair prosciutto di Parma (also known as Parma ham, named for its place of origin), with peaches and with glazed plums. Prosciutto is available in specialty food stores and deli departments of supermarkets.
PEACHES AND PROSCIUTTO
(Preparation time 10 minutes)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice
1/8 teaspoon white pepper
4 ripe peaches, medium size, peeled and quartered
8 thin slices (about 4 ounces) prosciutto di Parma
Optional garnish: Mint leaves, lime slices
In a cup, combine oil, lime juice and white pepper. On four plates, arrange peaches and prosciutto. Drizzle with dressing. Garnish with mint leaves and lime slices, if desired. Makes 4 appetizer servings.
PROSCIUTTO AND GLAZED PLUMS
(Preparation 10 minutes, cooking time 5 minutes)
4 ripe plums, pitted and halved or quartered
1 tablespoon sugar
1/2 cup crumbled Gorgonzola cheese, at room temperature
8 thin slices French bread, toasted
8 thin slices prosciutto di Parma (about 4 ounces)
Optional garnish: grape clusters and toasted walnut halves
Preheat broiler. Line broiler pan with foil. Place plum halves on pan; sprinkle with sugar; let stand for 10 minutes. Broil until softened and slightly caramelized, about 5 minutes.
Spread 1 tablespoon Gorgonzola on each toast. On each plate, arrange 2 plum halves, 2 slices prosciutto and two Gorgonzola-topped toasts. Garnish with small grape clusters and toasted walnut halves, if desired. Makes 4 appetizer servings. Recipe from Prosciutto de Parma.