Grilled Prosciutto Wrapped Peaches with Cheese

 

 

Summer is the time to cook food on the grill. Meat, vegetables, and fruits all have their flavors enhanced with the high heat that seals in all the juices.  Magic seems to happen when we grill fruit. Today’s recipe uses ripe but not soft peaches wrapped in prosciutto. Grilled prosciutto wrapped peaches are a perfect sweet and savory dish for an appetizer or even a dessert.  Serve with mozzarella or burrata. Drizzle the platter with extra virgin olive oil, sprinkle a little salt and pepper, and garnish with fresh basil strips.

Grilled Prosciutto-Wrapped Peaches With Cheese

Use organic when available. Serves 4 to 6. Platter above shows doubled recipe.

Ingredients

• 2 ripe peaches pitted and quartered
• 4 thin slices of prosciutto halved lengthwise
• 8 toothpicks or small skewers
• 6 oz mozzarella or burrata cheese
• 1 tbsp extra-virgin olive oil
• salt pepper to taste
• 1 tbsp sliced fresh basil

Instructions

• Preheat grill to medium high and oil grate
• Make prosciutto ribbons and wrap each quarter peach
• Secure prosciutto with toothpick or small skewer
• Place wrapped peaches on grill
• Grill about 6 minutes until peaches start to carmelize and prosciutto gets crisp around edges
• Remove from heat and discard toothpicks/skewers
• Place cheese onto serving plate
• Place grilled prosciutto-peach quarters around cheese
• Sprinkle with salt and pepper
• Drizzle with olive oil
• Garnish with fresh basil slices
• Serve immediately  

Enjoy!

 

 

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Easy Black Bean Dip

 

 

Beans are great. They’re delicious, filling and packed with good-for-you nutrients like vitamins, fiber and protein. Black beans are among the most frequently consumed legumes around the world. They’re considered nutritional powerhouses that are rich in plant-based protein, fiber, and antioxidants that help manage blood pressure, sugar, and cholesterol levels. They’re perfect to use in stews, soups, dips, and salads. You can use canned drained beans to cut down on cooking time, but you’ll save money cooking your own using dried beans. Add flavor by simmering dried beans with an onion, garlic, herbs, or dried chiles. For this recipe, I would cook them until they’re very soft and almost falling apart. Drain them and allow them to cool slightly before you blend up the dip. There are only a handful of ingredients needed to make the best bean dip right at home. You can easily control the heat by adding more or less jalapeño.

 

Easy Black Bean Dip

Use organic when available. Makes 3 cups

 

Ingredients

• 2 cans (15 1/2 oz) black beans drained, reserve 3 tbsp liquid reserve 
• 1 lime juiced
• 1 lime quartered
• 1/4 cup extra virgin olive oil
• 2 small yellow onions, chopped
• 3 cloves garlic, peeled and chopped into large chunks
• 2 jalapeño peppers, seeded and chopped
• 1 tsp ground cumin
• dash of salt and pepper
• 1/4 cup fresh chopped cilantro, plus more for garnish (optional)

Instructions

• Heat olive oil over medium heat in a small saucepan. Add onions, garlic & jalapeño peppers & cook
• Stir occasionally & cook until very soft, about ten minutes. Do not brown
• Place onion mix and all other ingredients in food processor
• Process until smooth and thick
• If too thick add a tbsp of reserved fluid from beans
• Adjust for salt
• Serve with celery sticks, cucumbers, tomatoes, carrots, crackers, baked tortilla chips, or fresh bread

 

 

 

 

 

 

 

 

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Spring Vegetable Garden Appetizer

 

Today I’m trying a fun food for all your spring and Easter get-togethers, a Spring Vegetable Garden using hummus and fresh baby carrots, radishes, asparagus, celery, peppers, and sugar snap peas.  You can vary the vegetables according to your preference and availability. Use the smallest part of your celery bunch with the green attached. I’m currently able to get local baby carrots with greens attached. There is so much greens I must remove half or it fills the dish.  If you can’t get those, use small carrots and even cut them smaller and shorter. Watch for spring crops of asparagus and the fresh little peas. You can cut half off so it fits the dish.  (For my far north readers, pin this recipe for your spring crops later.)

I’m using my basic hummus recipe, but feel free to use your favorite. Double the basic hummus recipe using 2 drained cans  of chickpeas.  If buying commercial hummus, use 2 10-oz. hummus containers. This is the base for your garden and should be at least one inch deep in your dish. You may substitute your favorite dip if it is thick enough to support your little veggies in a vertical position.

Classic Hummus

Use organic when available. It's great with veggies or pita chips as an appetizer or snack.

Servings 4

Ingredients

• 1 (15 ounce) can garbanzo beans, drained, liquid reserved
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 clove garlic, crushed
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 drops sesame oil, or to taste (optional)
• baby veggies or cut veggies like carrots, celery, spring peas, radishes, asparagus, peppers 

Instructions

• Place all ingredients in food processor
• Blend until smooth
• Stream reserved bean liquid into the mixture as it blends until desired consistency is achieved but keep it thick for appetizer garden
• Double recipe for hummus 

  Instructions for Spring Garden Appetizer

  • Double recipe for hummus or use your favorite dip
  • Fill bottom of serving dish with 1 to 2 inches of hummus
  • Place baby veggies in the hummus vertically
  • Serve with pita chips or veggies
    
  • Enjoy! 
    

    

Spring Hummus Vegetable Garden Appetizer

Use organic when available, serves 6

Ingredients

• 20 oz or more of hummus or dip
• 6 small carrots with green attached
• 6 celery heart stalks with green attached
• 6 asparagus
• 6 radishes with greens attached
• 6 sugar snap peas or snow peas
• 6 small peppers
• optional fresh parsley or other herb for garnish

Instructions

• Spread hummus to fill bottom of a deep baking dish 2 to 3 inch
• If desired, blanch asparagus (I like them raw, but it's an option)
• Cut asparagus in half
• Cut radishes in half
• Cut any celery, carrots, or peas that are too tall
• Arrange a row of carrots like a garden
• Repeat with celery, radishes, sugar snap peas, peppers, and asparagus
• You should now have 6 rows of veggies
• Optional garnish with fresh herbs
• Serve with whole grain crackers and a tray of more spring veggies

Enjoy!

 

 

 

This dish was shared on St. Pete’s Channel 10, Good to Know Segment:

How to Impress Your Easter Guests with Creative Snacks & Thrifty Tablescapes

 

 

 

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