Peach-prosciutto rolls

Name: Peach-prosciutto rolls
Prep time: 10 min
Total time: 10 min
Yield: 24
Ingredients: 3 large ripe peaches, preferably freestone; 12 slices prosciutto; 3/4 lbs Cambozola; 24 large mint leaves; 1/2 lime, optional

Prep Time10 min
Total Time10 min
Makes24 rolls

By Chatelaine

Ingredients

3 large ripe peaches, preferably freestone
12 slices prosciutto
3/4 lbs Cambozola
24 large mint leaves
1/2 lime, optional

Instructions

Don't peel peaches. Slice in half and remove stone. Cut each half into 4 wedges. Cut prosciutto slices in half lengthwise. Leave rind on cheese. Slice cheese into 24 pieces 1 inch (2.5 cm) long and 1/4 inch (0.5 cm) thick. Press piece of cheese onto one side of peach wedge. Cover with mint leaf. Wrap with slice of prosciutto, covering half of cheese and mint. Repeat with remaining peaches, cheese, mint leaves and prosciutto. Arrange on a large platter and squeeze lime juice overtop. Serve immediately.

Nutrition (per serving)

Calories 33, Protein 1.9g, Carbohydrates 2.3g, Fat 1.7g, Fibre 0.4g, Sodium 125mg.

FILED UNDER:

Dinner No Cook lunch

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