Prosciutto and Fresh Peaches with Mozzarella di Bufala
- Prep Time 0:05
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I’m going to let you in on one of the best-kept secrets of gourmet cooking: it’s mostly about presentation (along with having a well-stocked pantry). If a dish is presented nicely, your guests are likely to be extra-impressed, even if all you’re serving is simple fare like this salad.
The key is to use very fresh, high-quality ingredients. Get your prosciutto at a deli so you can buy only what you need (a great way to save money), pick the most perfect peach you can find and use good vrigin olive oil. With a little careful shopping and some artful plating, you can turn a few ingredients into a summery, bistro-worthy starter.
- 6 thin slices prosciutto $3
- 1ripe peach, sliced $1
- 4 oz. mozzarella di bufala (fresh mozzarella), sliced into medallions *$4 for 8 oz.*S
- extra virgin olive oil Pantry
- salt and pepper to taste Pantry
Total Cost of Ingredients $8
Arrange prosciutto on 2 salad plates. Top with peach slices and mozzarella medallions. Drizzle with olive oil to taste and top with salt and pepper. Serve immediately.