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Peach & Prosciutto 


with Balsamic, Taragon, Pickled Onion

& Bourbon Molasses Drizzle



1 small sweet onion-about 8 ounces

1/2 cup white balsamic vinegar

1 teaspoon salt

2.5 tablespoons sugar

1/2 cup water

1 sprig tarragon

½ teaspoon minced, fresh garlic

2-3-ripe peaches

Baby arugula leaves

12 ounces, thinly sliced prosciutto

1-8 ounce baguette

6 ounces cream cheese-room temp

1 cup greek yogurt

¼ teaspoon minced, fresh garlic

¼ teaspoon plus a pinch salt

2 tablespoons molasses

¼ cup honey

2 tablespoons brown sugar

3 tablespoons soy sauce

1 tablespoon good quality bourbon

1/8 to 1/4 teaspoon sesame oil


Pickled Onions

Using a mandoline, thinly slice the onion.  

In a small bowl, add the vinegar, salt, sugar and whisk to dissolve.  Add the water and muddle in the tarragon to release flavor.  Add the onions and let marinade for 3-4 hours or overnight.  

Blanched Peaches

Make a ice-water bath to place peaches in after blanching.  Bring a pot of water to a boil and add the peaches.  Cook for 30 seconds to 1 minute and as soon as the skins peel off easily with a fork, remove with a slotted spoon and place in the ice-water bath.

Toasted Baguette

Slice the baguette into 24 slices (about 1/4 inch).  Place slices on a rimmed baking sheet, brush with olive oil, then season with salt & pepper. Place in the oven at 400 degrees for 4 minutes then turn slices over and bake 3-4 more minutes until toasted.  


In a small mixing bowl, add the cream cheese, yogurt, garlic & salt and beat with a mixer until smooth.

Bourbon Molasses Drizzle

In a small sauce pan over medium temp, whisk the molasses, honey, brown sugar, soy sauce, bourbon and sesame oil.  Bring to a boil and remove from heat to cool completely.


Slice the prosciutto into smaller pieces. Peel the skins off of the peaches, slice the peaches in half lengthwise, remove the pits and slice the peaches.  


Top each sliced baguette with the spread, then a few slices of the prosciutto, then a sliced peach, pickled onion and an arugula leaf. Place on a serving tray and drizzle with the bourbon molasses.  Serve with champagne or Prosecco.  

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