A Taste of S.I.N. (Summer In Napa)
These flavorful bites are a snap to prepare and go wonderfully with our S.I.N. Rosé – just the thing for those warm summer evenings.
Grilled Stone Fruit & Prosciutto Ingredients
- 4 peaches, washed & cut in 6ths
- 12 thin slices of prosciutto, cut in half lengthwise
- Trefethen extra virgin olive oil
- salt to taste
Salted Cucumber with Pickled Ginger Ingredients
- 6 Persian cucumbers, washed, cut into 4 long wedges
- 1/4 cup pickled ginger, minced
- 1 Tbsp salt
- fresh lime juice
Summer Melon & Prosciutto Ingredients
- 1 cantaloupe, skin & seeds removed, cut into 12 wedges, wedges halved
- 12 thin slices of prosciutto, cut in half lengthwise
- salt to taste
Procedure
- 1To make the grilled stone fruit, preheat grill to high. In a large mixing bowl, toss peaches with salt and olive oil. Grill on the cut sides to get nice grill marks and a smoky flavor, about 2 minutes total. Do not cook until tender. Remove from grill and let cool to room temperature. Wrap with cut prosciutto.
- 2To make the salted cucumber with pickled ginger, toss cut cucumbers and salt in a large bowl to coat well. Place cucumbers in a colander to let excess water drain, about 30 minutes. Rinse out the original bowl and add the salted cucumbers, ginger, and lime juice. Toss to combine well.
- 3For the summer melon and prosciutto, lightly salt the melon and wrap with cut prosciutto.
- 4On your favorite large platter, artfully arrange all three appetizers. Drizzle with a little extra olive oil and enjoy!
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