Salty, sweet and savory, prosciutto-wrapped stone fruit is one of those things that never gets old. Subtly sweet with a gentle bitterness, apricots are just coming into season. Grilled to add a layer of umami depth, wrapped in paper-thin slices of salty prosciutto, and drizzled with floral honey, this easy appetizer is far from simple. Paired with our Rosé of Cabernet Franc, let the luscious interplay of flavors complement each other as you savor the flavors of spring's awakening.
Serves 4
INGREDIENTS
- 4 apricots, quartered
- 1 tbsp olive oil
- salt
- 4 oz Prosciutto di Parma
- honey
- flaky sea salt
- fresh thyme (optional)
INSTRUCTIONS
- Preheat your grill.
- Toss the apricot quarters in olive oil with a pinch of salt. Grill until marked, roughly 1 minute per side.
- Cool completely.
- Wrap enough Prosciutto to cover in one wrap. Serve drizzled with honey, a pinch of flaky sea salt and fresh thyme.