Wednesday, June 4, 2014


I'm having MAJOR travel nostalgia today.
Do you ever take a bite of a dish and automatically get transported back that place?
That place where you first tasted those decadent, exotic flavors.
Where the salt was saltier, the freshness fresher and life was just sweeter.

Two years ago my entire family took an amazing vacation to the north of Italy.
ToddlerBaby was only 3 months old at the time and his squishy little face took in the Veronese sunshine, Venetian breezes and had his first bites of delicious, fresh mozzarella.

Prosciutto runs rampant in Northern Italy.
Thank goodness.
You'll find it on pizza, in pasta, in salads, wrapped around melon, mozzarella and asparagus.
Today, I found some delicious slices of hearts of prosciutto on sale, and I decided to transport myself.
Back to Italy we go.


YOU WILL NEED

8 slices of fresh white peaches
8 thin slices of fresh buffalo mozzarella 
1 cup of fresh baby arugula
8 thin slices of prosciutto
2 tbsp of olive oil
1/2 tsp of sea salt

GET COOKIN'

  1. Lay the prosciutto slices out on your workspace.
  2. Add a peach and mozzarella slice to one end of each slice of prosciutto.
  3. Add a small bundle of arugula to each slice of proscuitto, drizzle with a small about of olive oil and a small sprinkle of sea salt.
  4. Roll the prosciutto up with the peach, mozzarella and arugula on the inside.


The flavors of this little snack are incredible. Sweet, salty, spicy and fresh, just like Italy. 

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2 comments:

  1. Normally I would never try this but, I just ate at Olive and Ivy in Scottsdale, AZ and had prosciutto and figs...divine! This would be a great dish for a girls-only party I am throwing at the end of the month. Thanks for the inspiration :)

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    1. These are perfect for a Ladies Night In. Hope you and the gals love them. :)

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