Proscuitto and Fresh Peaches with Mozzarella di Bufula
Published: June 29, 2011
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),. With a little careful shopping and some artful plating, you can turn a few ingredients into a summery, bistro-worthy starter.
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
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.
For more brokeassness, visit brokeassgourmet.com.
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