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BrokeAss Gourmet

Proscuitto and Fresh Peaches with Mozzarella di Bufula

Photo: Janna Morton, License: N/A

Janna Morton


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 virgin olive oil. With a little careful shopping and some artful plating, you can turn a few ingredients into a summery, bistro-worthy starter.

Ingredients

6 thin slices prosciutto $3

1 ripe peach, sliced $1

4 oz. mozzarella di bufala (fresh mozzarella), sliced into medallions $4 for 8 oz.

extra virgin olive oil pantry

salt and pepper to taste pantry

Total cost of ingredients: $8

Directions

Arrange prosciutto on two salad plates. Top with peach slices and mozzarella medallions. Drizzle with olive oil to taste and top with salt and pepper. Serve immediately.

Serves 2.

For more brokeassness, visit brokeassgourmet.com.

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