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Ingredients

Method

  • STEP 1

    Mix the chilli with the olive oil and set aside. Take a peach wedge and a mozzarella chunk, and wrap a slice of prosciutto around the two.

  • STEP 2

    Place three peach parcels on each plate, scatter with a few rocket leaves and drizzle everything with the chilli oil just before serving.

RECIPE TIPS
WHY NOT TRY...

Griddling peach halves on a clean barbecue

or griddle pan until charred, then serving with

some chilled mascarpone and a splash of

Disaronno liqueur.

Recipe from Good Food magazine, August 2007

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A star rating of 4.8 out of 5.4 ratings
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