- Prep time 20 minutes
- Total time 25 minutes
- Portion size 16 servings
- Credits : Canadian Living Magazine
Ingredients
Herb Dip:
Peach & Coppa Skewers:
Method
Herb Dip In mini food processor or blender, add yogurt, olive oil, cilantro, basil and lemon juice; season with salt and pepper. Blend until smooth. Set aside in refrigerator.
Peach & Coppa Skewers Brush peach wedges with oil. In ribbed cast-iron skillet, over high heat, sear peaches, turning halfway through cooking time, until grill marked but not too soft, 2 to 3 minutes.
Thread a folded slice of coppa, peach wedge, basil leaf and bocconcini ball onto cocktail skewer. Repeat with remaining coppa slices, peach wedges, basil leaves and bocconcini balls. Sprinkle with sea salt and ground pepper; serve with reserved Herb Dip.
MAKES 16 SKEWERS
DID YOU KNOW?
Coppa, a.k.a. capocollo, is a Northern Italian dry-cured ham. It can be replaced with 8 halved slices of prosciutto in this recipe.
Nutritional facts PER SKEWER about
- Iron 0.3 mg
- Fibre 0 g
- Sodium 275 mg
- Sugars 2 g
- Protein 2 g
- Calories 85
- Total fat 7 g
- Cholesterol 18 mg
- Saturated fat 2 g
- Total carbohydrate 3 g
