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Summer Peaches and Figs with Walnuts, Prosciutto, Goat Cheese, and Mint
Ingredients
- 2 ripe but firm peaches, cut into ¼-inch slices, tossed in a bowl with a squeeze of lemon juice
- 6 ripe figs, halved or quartered, depending on size
- 8 mint leaves
- ¼ cup toasted walnut halves
- 4 large slices prosciutto di Parma or country ham, cut into 4 pieces each
- ¼ cup fresh goat cheese (such as Stone Hollow Farmstead)
- Extra-virgin olive oil
- Lemon
Directions
Arrange the peaches, figs, mint, walnuts, prosciutto, and goat cheese on a platter; drizzle with extra-virgin olive oil, and add a squeeze of lemon.
More Recipes from the Stitt’s Summer Repast
- A Summer Repast at the Farm
- Blackberry-Ginger Cocktail Recipe
- Ratatouille Quiche with Arugula and Olives
- Cantaloupe Sorbet
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