Make These Alabama Peach Bombs Before Summer Slips Away

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All around, we have one word for these sweet-and-savory appetizers: Wow!

Active Time:
35 mins
Total Time:
35 mins
Servings:
8

We may have created the most genius appetizer ever: Crispy prosciutto rings wrap around juicy peach slices for the ultimate sweet-and-savory treat. Each slice then gets brushed with a homemade hot honey mixture for a subtle kick and added sweetness to balance the intense prosciutto. A sprinkle of fresh mint adds a pop of brightness, and creamy goat cheese spooned on the peaches just doubles down on that umami flavor.

Southern Living Alabama Peach Bombs on a platter to serve

Hannah Hufham; Food Stylist: Nicole Hopper; Prop Stylist: Priscilla Montiel

Ingredients

  • 1 (4-oz.) pkg. sliced prosciutto (8 slices)

  • 2 small (6 oz. each) fresh peaches

  • 3 Tbsp. honey

  • 2 tsp. apple cider vinegar

  • 3/4 tsp. vinegar-based hot sauce (such as Texas Pete)

  • 1/4 tsp. black pepper

  • 1 Tbsp. torn fresh mint leaves

  • Creamy goat cheese, for serving

Directions

  1. Gather ingredients:

    Southern Living Alabama Peach Bombs ingredients

    Hannah Hufham; Food Stylist: Nicole Hopper; Prop Stylist: Priscilla Montiel

  2. Slice prosciutto:

    Carefully peel 4 prosciutto slices apart and place on cutting board in an even layer (reserve remaining prosciutto in refrigerator until ready to use). Using a very sharp knife, halve each slice lengthwise to create 8 long strips.

    Southern Living Alabama Peach Bombs cutting the prosciutto into strips

    Hannah Hufham; Food Stylist: Nicole Hopper; Prop Stylist: Priscilla Montiel

  3. Roll prosciutto strips:

    Roll 2 (12- x 18-inch) sheets of parchment paper to form 2 (1 1/4-inch diameter, 12-inch long) cylinders; seal ends with paper clips to prevent them from unraveling. Carefully wrap prosciutto strips around parchment cylinders, arranging strips 1-inch apart with seams aligned (4 strips per cylinder). Remove paper clips.

    Southern Living Alabama Peach Bombs wrapping the prosciutto around the parchment paper

    Hannah Hufham; Food Stylist: Nicole Hopper; Prop Stylist: Priscilla Montiel

  4. Microwave prosciutto:

    Place, seam-side down, on a microwave-safe plate lined with 2 layers of paper towels. Microwave on HIGH for 40 seconds. Rotate cylinders, then continue microwaving on HIGH in 10-second intervals, until prosciutto begins to crisp, about 20 to 30 seconds more. Transfer to a clean paper towel-lined plate. Let cool slightly, 1 to 2 minutes.

    Southern Living Alabama Peach Bombs cooking the prosciutto on the parchment

    Hannah Hufham; Food Stylist: Nicole Hopper; Prop Stylist: Priscilla Montiel

    Slide crispy prosciutto rings off parchment cylinders and let cool completely, about 5 minutes. Discard used parchment cylinders. Repeat with remaining 4 slices prosciutto.

    Southern Living Alabama Peach Bombs removing the cooked prosciutto from the parchment

    Hannah Hufham; Food Stylist: Nicole Hopper; Prop Stylist: Priscilla Montiel

  5. Make hot honey sauce:

    Cut peaches into 16 even wedges (about 1/2-inch thick). Whisk together honey, vinegar, hot sauce, and pepper in a small bowl until smooth.

    Southern Living Alabama Peach Bombs whisking together the honey mixture

    Hannah Hufham; Food Stylist: Nicole Hopper; Prop Stylist: Priscilla Montiel

  6. Assemble:

    Carefully insert 1 peach wedge into each prosciutto ring.

    Southern Living Alabama Peach Bombs inserting the peach slices into the prosciutto rings

    Hannah Hufham; Food Stylist: Nicole Hopper; Prop Stylist: Priscilla Montiel

    Brush 1 side of wrapped peaches with honey mixture and transfer to a serving platter, brushed side up.

    Southern Living Alabama Peach Bombs brushing the honey mixture on the peaches

    Hannah Hufham; Food Stylist: Nicole Hopper; Prop Stylist: Priscilla Montiel

    Drizzle with any remaining honey mixture and sprinkle with mint. Serve with goat cheese.

    Southern Living Alabama Peach Bombs on a plate to serve

    Hannah Hufham; Food Stylist: Nicole Hopper; Prop Stylist: Priscilla Montiel

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