Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Line a baking sheet with parchment paper and arrange
Prosciutto (4 slices)
in a single layer. Bake for 10-12 minutes, until prosciutto is crispy. Remove from oven to cool.
Step 3
Meanwhile, make the dressing. Add the
Fresh Basil Leaves (40 g)
,
Italian Flat-Leaf Parsley (20 g)
,
Garlic (1 clove)
,
Crushed Red Pepper Flakes (as needed)
,
Kosher Salt (6 g)
,
Red Wine Vinegar (60 mL)
, and
Olive Oil (120 mL)
to the bowl of a blender. Start on a low speed, gradually increasing until the herbs are incorporated into a smooth dressing. You may need to stop the blender and scrape the sides a few times, so that it gets combined evenly.
Step 4
On a medium serving platter, arrange
Peaches (2)
,
Grape Tomatoes (150 g)
,
Shallot (1)
, and
Fresh Mozzarella Cheese Ball (225 g)
.
Step 5
Chop or tear shards of prosciutto and scatter them over the peaches. Sprinkle with additional parsley.
Step 6
To serve, drizzle 2 tablespoon Olive Oil over peaches and 4-5 tablespoons of the herb dressing or more to taste. Enjoy!
