We enjoyedwhich became one of our favorite dishes especially during the hot summer. Whenever possible, instead of prepackaged prosciutto, we got our prosciutto from the delicatessen at our grocery store; ( d apparently imported from Italy). It went really well with the cold pasta dish but we had extra prosciutto left. So one day, I came up with this dish. Although, prosciutto wrapped cantaloupe is a classic, we happened to have white peaches which were getting ripe. So, I wrapped wedges of white peach with the prosciutto.
I first peeled the skin of the peaches and cut into small wedges. My wife does not like the reddish portion touching the stone/pit, so I also removed that and wrapped the remaining wedges with prosciutto. I served it with leaves of baby arugula and drizzled.
This was not too bad. Salty porky prosciutto and peach is a good combination. The spicy olive oil and peppery flavor of the baby arugula also went well.