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


  • 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!

Other recipes you will enjoy

  • Roasted Beet & Summer Bean Salad

  • Lemon Ricotta Bruschetta with Prosciutto & Spring Things