Nectarines With Ricotta, Cashews & Prosciutto

By Angela Casley
Serve these nectarine wedges with a squeeze of lime. Photo / Babiche Martens

If you are anything like me, you have been indulging in the sweet and succulent nectarines before they disappear for another year. I have served them as a nibble or for a light first course with ricotta and cashew cream. They are a taste sensation. The salty, chewy prosciutto adds to the flavour.

Makes 24

1/2 cup ricotta
1/4 cup finely chopped toasted cashews
1 tsp lime zest
Pinch salt
4 nectarines, stones removed
12 slices prosciutto, cut in half lengthways
Juice of 1/2 lime
Extra cashews to garnish

1. In a small bowl combine the ricotta, cashews, lime zest and salt.

2. Cut each nectarine into 6 wedges. Place a small spoon of ricotta on to each wedge and wrap with a piece of prosciutto.

3. Serve fresh with a squeeze of lime and a few cashews to garnish.

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