[ad] Prosciutto di Parma and Peach Mini Skewers – Delightful little antipasto Parma Ham and peach skewers that are perfect for summer entertaining.
For Summer Entertaining
*Collaborative paid post*
I’m sharing a second recipe and serving idea today, as part of my special collaboration with Prosciutto di Parma, these sinfully delicious little Prosciutto di Parma and Peach Mini Skewers. I love these mini skewers, they are deliberately “bite sized” as the perfect accompaniment with chilled Prosecco for any summer party or celebratory gathering. Using seasonal fresh peaches, any type of peach is fine, the sweet fruitiness is the perfect match when paired with strips of silky, slightly salty Prosciutto di Parma, or Parma Ham as you may know it. All you then need to serve these delectable bite-sized morsels are baby basil leaves for an aromatic hit of that most classic of Italian summer herbs.
Today’s recipe for Prosciutto di Parma and Peach Skewers is more a serving idea really, and it only has two main ingredients in it – slices of full-bodied Parma Ham as well as the season’s best fresh peaches. And that’s one of the reasons I love this Protected Designation of Origin (PDO) ham, which, by the way, is 100% natural with no nitrates, and no additives or preservatives, except sea salt. It’s simply SO easy to serve, at any time of the year, but especially during the summer when there is an abundance of seasonal fruit and vegetables, which simply make the perfect pairings with this unique Italian ham.
I always have a few packets tucked away for last minute snacks and recipes, although we have all been known to eat it straight from the fridge! I hope that my idea for these little skewers will inspire you to make them…..they would enhance any antipasto platter throughout the summer months, or why not serve these Prosciutto di Parma and Peach Skewers with the cheese course, as a prelude to dessert? Another serving tip is to serve paper-thin slices of Parma Ham at room temperature for the best taste experience. And, there is no need to remove the band of fat around each slice which helps give the ham its balance of flavour and texture.
Prosciutto di Parma is produced in the hills surrounding the Italian town of Parma in the area of Emilia Romagna in Italy, which gives it’s a unique taste due to the “terroir”. It must be must be cured for a minimum of a year, and can be cured for up to 3 years. Protected Designation of Origin (PDO) means that it can only come from the specific area using specific traditional production methods, again this all adds to the ham’s special taste and texture. It’s a very versatile ingredient to have to hand, and I hope that my serving suggestion for Prosciutto di Parma and Peach Skewers, which is shared below, will help out with menu planning for any summer parties and gatherings you are planning this year.
Why not make my last recipe using
Prociutto di Parma ham here too?
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