well well well………

look who decided to show up only several months late after a clearly false promise of posting more again.

expert putter-offer over here.

BUT. also. a lot of shit went down. i say shit because crap would be putting the shit lightly. and to be quite honest there is already enough false sense of reality on social media these days so id rather give it to ya rull straight (or i mean as straight as i can describe it without too much detail right now because, that makes me feel weird).

anywho. i downsized into an itsy bitsy teeny weenie falling apart brick apartmentini. and it has taken me for-ev-er to finally finish unpacking (yes, as small as the place was, the thought of unpacking and trying to find space for things made me want to vomit).

also my kitchen is the size of a peanut and there is no central air and when i use the oven/stove top it legit feels like hell on earth. i kid you not. i’m also a sweaty italian and so standing inside an air conditioned room and looking at the sun from the window gives me a heat stroke. very sensitive to the higher temperatures (anything above 70 gives me upper lip perspiration).

BUT i survived. we survived. david is doing great. he’s five now. he’s a ham. he’s sassy as all hell. he’s me, it’s frightening. and wonderful.

i also spent 95 percent of my summer (when i wasn’t at work i mean) at county fairs in both Missouri and Illinois. and it was FANTASTIC. i shot beautiful strangers and food and i had a friend to do it all with and it was real freaking swell (i’ll be posting on this next, but have about 100000 images to get through still).

alsoooooo: fact: i still shoot and write recipes for local food magazines so check them out (Feast and Sauce) here in Saint Louis.

so now. here we are. once again. and i have a recipe. but to be quite honest you could probably just look at the photo and guess the ingredients, buttttttttt. this gave me an excuse to write.

Prosciutto + Peach Salad

Basically you take peaches that are about to be infested with fruit flies (so they are incredibly ripe) slice em up, tear up some prosciutto, some fresh basil. Add deliciously aged parmesan. Drizzle with the best olive oil that you have on hand, sprinkle with some maldon (that finishing salt that should not be substituted because i promise you, it’s life changing) and black pepper. Voila.

I like to serve this as an appetizer maybe alongside some roasted veggies. Before a pasta dish. I don’t know. I think i am just naming my favorite summer foods.

5.0 from 1 reviews

Prosciutto + Peach Salad

 

Author: Julia Calleo

Recipe type: Appetizer

Prep time:  5 mins

Cook time:  1 min

Total time:  6 mins

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Prosciutto and Peaches topped with fresh basil make for a perfect appetizer on a hot summer day.

Ingredients

• 4 peaches, pitted and sliced (about 8 slices a peach)
• ½ lb prosciutto, torn into smaller pieces (maybe about 6 pieces a slice)
• 2 tbsp fresh basil (or about 6 leaves, torn)
• ⅓ cup shaved parmesan
• 3 tbsp olive oil
• 2 tsp finishing salt
• 1 tsp coarse black pepper

Instructions

1. In a large bowl (or serving platter) add your peaches, prosciutto and fresh basil and toss.
2. Next sprinkle shaved parmesan.
3. Drizzle with olive oil and add your salt and pepper on top.
4. Serve immediately.

3.5.3226