August 30, 2015

Peach Prosciutto & Roasted Garlic Lemon Hummus


peach prosciuttoNOW THIS IS TASTY

Happy Sunday, the day I spend with family, church and food! If you want to show off some easy cooking skills that will impress your family or guests, try these two homemade appetizers. Though I am a huge hummus buyer at the store, whipping up a batch from scratch has a delicious twist and is a fresh alternative! I like to pair my hummus with pita chips or slices of cucumber and carrots, try whatever you want! My next recipe will have your mouth watering! I’ve got a major obsession with goat cheese ANYTHING, I mean seriously you can put it on anything! My peach prosciutto is a twist of sweet and salty, and prep time isn’t too long! Each bite is packed with flavor! Enjoy!

Peach Prosciutto

3 peaches, sliced
4 oz. prosciutto ( cut each slice in half, gives you more for the peaches )
olive oil
fresh basil leaves
balsamic glaze
goat cheese
whole wheat or white baguette of bread

Slice your pieces of bread, smooth a soft amount of goat cheese on each bite. Set aside. Slice your peaches and roll with prosciutto. Should make about 16 pieces if you cut the prosciutto in half to distribute more, it’s just too much meat for one slice of peach otherwise. Coat a nonstick pan with a tablespoon of olive oil, and cook your wrapped peaches for about 1 minute on each side. You want the prosciutto to be a bit crisp. Top your slices of goat cheese baguettes with 1 wrapped peach per bite. Preheat your oven to 400 degrees and place on a cookie sheet to bake for about 5-8 minutes. Remove, place your Peach Prosciutto on a plate and sprinkle with fresh minced basil leaves and balsamic glaze! They won’t last long!

peach prosciuttopeach prosciuttopeach prosciutto

Garlic Roasted Lemon Hummus
3 cans of garbanzo beans 15 oz. ( save one can of the garbanzo juice )
1/2 tsp. cumin
1/2 tsp parmesan
salt and pepper to taste
1 full freshly squeezed lemon juice
1/4 cup of olive oil
2 roasted garlic wholes ( learn how to roast here )

This part you may need some help with, but I will insure that you will have the creamiest hummus by doing this, otherwise it’s grainy if left on. Remove the skins from the garbanzo beans, yes a bit time consuming, but put your favorite spotify playlist on and time will fly by! Once finished, place beans into blender on high until creamy and whipped, you may have to get in there and move the mixture around to help the blend a bit. Then add cumin, Parmesan, salt & pepper, olive oil, lemon juice and garlic! Blend again. Place in refrigerator, it almost always taste even more delicious a few hours after making it! Before serving, I always squeeze extra lemon juice on top and sprinkle some more Parmesan as well!

Wondering what those things are on the stick? It’s a snack I always loved growing up! Just buy Goya’s “Guava” paste and sharp cheddar cheese, cut in cubes and voila! Little twist to the typical cheese and sweet!

peach prosciutto

  1. […] some veggies into store-bought or homemade roasted garlic lemon hummus. Some of my favorite foods to dip in this liquid gold dip […]

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