Inspired by the classic combination of prosciutto and melon, chef John Karangis of Union Square Events created this elegant summer appetizer that marries the sweetness of smoky grilled peaches with salt-cured Italian ham. When choosing peaches for grilling, be sure to pick fruit that's slightly firmer. If they are labeled "freestone," all the better—the pit will pop out without much struggle.
- 1⁄4 cup shelled pistachios
- 2 peaches, halved and pitted
- 1 tbsp. olive oil
- 2 tsp. finely chopped rosemary
- 1⁄4 tsp. kosher salt
- 1⁄8 tsp. freshly ground black pepper
- 4 slices prosciutto