Nectarine & Manchego Prosciutto Wraps
Oh, stone fruits. Summer would not be the same without you. I designed this recipe for The Nomad Kitchen | No 4 | Modern Ranch pop-up dinner party experience in Tucson, Arizona. We dined outside under the stars while monsoon storms were brewing around us. It was an intimate and lovely dinner party celebrating entrepreneurship, community, and networking. This recipe was a big hit with the 25 guests in attendance so I wanted to share it with you.
This recipe is a simple, quick, and delicious starter perfect for your summer cocktail or dinner parties. The appetizer comes together in just 15 minutes with only a few ingredients. (Note: pairs well with sparkling rosé.)
Takes 15 minutes
Makes 12 individual wraps
2 medium sized ripe nectarines (ripe, but still semi-firm)
6 slices of prosciutto, cut in half lengthwise
12 pieces of manchego cheese cut in 1/4 inch thick sticks or triangles
Drizzle of good quality organic honey (we recommend Bee Seasonal)
3 pinches Desert Provisions Hatch Red Chile Salt
Cut nectarines in half, twist each half to separate, carefully remove pit. Cut each half into three even slices (12 total).
Slice each piece of prosciutto lengthwise. Place nectarine slice and manchego piece about a quarter away from prosciutto end. Gently roll prosciutto around nectarine/manchego into a tight wrap. Repeat 12 times.
Plate on board or serving platter. Drizzle with honey and top with pinches of Desert Provisions Hatch Red Chile Salt. Serve immediately.
Cook's notes: You can substitute any in-season stone fruit (like peaches) for the nectarines. You can make the wraps up to 2 hours in advance. Refrigerate until ready to serve. Wait to top with honey and chile salt until you are ready to serve.