Prosciutto, Peach & Camembert Bites

20
Servings
15m
Prep Time
0m
Cook Time
15m
Ready In


"From our Saturday newspaper The West Australian. Times are estimated."

Original recipe yields 20 servings
OK

Nutritional

  • Serving Size: 1 (43.3 g)
  • Calories 67
  • Total Fat - 3.1 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 13 mg
  • Sodium - 252.9 mg
  • Total Carbohydrate - 4.5 g
  • Dietary Fiber - 0.4 g
  • Sugars - 2.7 g
  • Protein - 5.5 g
  • Calcium - 96.4 mg
  • Iron - 0.3 mg
  • Vitamin C - 1.5 mg
  • Thiamin - 0.1 mg

Step 1

Cut peaches in half and remove stones and then cut into 20 x 2cm thick wedges and cut the cheese into 20 x 1cm thick wedges.

Step 2

Trim excess fat from prosciutto and cut each slice lengthways in half.

Step 3

Place half a teaspoon of jelly/jello on top of each cheese wedge and then top each one with a mint leaf and a peach wedge and then wrap a strip of prosciutto around each one and arrange over a serving platter.

Step 4

TIPS - Redcurrant jelly is available at major supermarkets and independent grocers. You can replace with cranberry jelly ad peaches with nectarines or rockmelon pieces.

Tips & Variations


No special items needed.

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