Photo: David Lawrence
Serves 4
Ingredients
2 ounces arugula (4 cups)
¼ cup almonds, toasted and chopped
Finely grated zest of 1 lemon
2 Tbsp. lemon juice (from 1 lemon)
1 garlic clove, chopped
½ tsp. kosher salt
½ tsp. ground black pepper
6 Tbsp. olive oil, plus more for brushing baguette slices
12 thin slices prosciutto (5 ounces)
4 peaches, each cut into 6 wedges
24 cherry tomatoes (1½ pints)
24 bocconcini (9 ounces)
8 (1"-thick) baguette slices
Directons
Total time: 35 minutes
In a food processor fitted with a metal blade, pulse arugula, almonds, lemon zest and juice, garlic, salt, and pepper until finely chopped, scraping down sides a few times. With motor running, pour in 6 Tbsp. oil and process to a paste. Transfer to a serving bowl and set aside.
Preheat grill to high. Cut each prosciutto slice in half lengthwise. Wrap each peach wedge in a prosciutto slice. On each of 24 (6") skewers, thread a wrapped peach wedge, a cherry tomato, and a bocconcino. Grill skewers until the prosciutto is crisp, about 1 minute per side. Brush baguette slices with olive oil and grill until toasted, about 10 seconds per side. Place 6 skewers and 2 baguette slices on each of 4 plates and serve, passing reserved arugula pesto at the table for drizzling.
Ingredients
Directons
Total time: 35 minutes
In a food processor fitted with a metal blade, pulse arugula, almonds, lemon zest and juice, garlic, salt, and pepper until finely chopped, scraping down sides a few times. With motor running, pour in 6 Tbsp. oil and process to a paste. Transfer to a serving bowl and set aside.
Preheat grill to high. Cut each prosciutto slice in half lengthwise. Wrap each peach wedge in a prosciutto slice. On each of 24 (6") skewers, thread a wrapped peach wedge, a cherry tomato, and a bocconcino. Grill skewers until the prosciutto is crisp, about 1 minute per side. Brush baguette slices with olive oil and grill until toasted, about 10 seconds per side. Place 6 skewers and 2 baguette slices on each of 4 plates and serve, passing reserved arugula pesto at the table for drizzling.
From the August 2016 issue of O, The Oprah Magazine
