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Baked Hasselback Peaches with Prosciutto, Parmesan, and Basil Vinaigrette
Recipes
Baked Hasselback Peaches with Prosciutto, Parmesan, and Basil Vinaigrette
4 servings
35 minutes total (Active 20 minutes)

Ingredients

  • …for peaches
  • Nonstick aluminum foil
  • 1 (4-oz) pack sliced prosciutto
  • 4 oz wedge Parmigiano-Reggiano cheese
  • 4 large, firm peaches
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon Creole seasoning
  • …for vinaigrette
  • ½ cup packed basil leaves (about .75 oz)
  • ½ cup packed Italian parsley
  • 1 clove garlic
  • ¼ cup sherry vinegar
  • ½ teaspoon Creole seasoning
  • ½ cup extra-virgin olive oil

Steps

    1. Preheat oven to 400°F; line baking sheet with foil. Cut prosciutto into thin strips; shave cheese with vegetable peeler. Cut peaches in half and remove pit. Arrange peaches, cut-side-down, on work surface. Align a wooden spoon on top and bottom of peaches. Slice 6–7 cuts (¼-inch intervals) through each peach half (wooden spoons help to prevent slicing all the way through).
    2. Transfer peaches, flat side down, to prepared baking sheet. Gently insert prosciutto and cheese shavings in between each peach slice. Drizzle with 1 tablespoon oil and sprinkle with ½ teaspoon seasoning. Roast peaches 12–15 minutes until cheese begins to melt and peaches soften.
    3. Prepare vinaigrette. Pick basil and parsley leaves. Combine in bowl of food processor: basil, parsley, garlic, vinegar, and remaining ½ teaspoon seasoning. Pulse 8–10 times to combine. While machine is running, slowly add remaining ½ cup oil. Drizzle 1 teaspoon vinaigrette over each peach; serve.

Amount per ¼ recipe serving: Calories 540, Total Fat 46g, Sat Fat 14g, Trans Fat 0g, Chol 45mg, Sodium 980mg, Total Carb 19g, Fiber 3g, Sugars 14g, Protein 18g, Calc 30%, Vitamin A 0%, Vitamin C 0%, Iron 6%