PEACH AND PROSCIUTTO CANAPE’S

Hands-on: 22 min.   Total: 22 min.

Make ahead tip: Toast the baguette slices & combine the cheese mixture well in advance, assemble just before company arrives for the best results.

  • 1 (6 ounce) French bread baguette, cut diagonally into 16 slices
  • Cooking Spray
  • 2 T mascarpone cheese
  • 2 tsp finely minced shallots
  • 1/4 tsp grated lemon rind
  • 1 ounce fat-free cream cheese, softened
  • 1- 1/2 T coarsely chopped fresh basil, divided
  • 1 large ripe peach, cut into 16 wedges
  • 1 ounce prosciutto, cut into 16 thin slices

Procedure

  1. Preheat broiler to high
  2. Lightly coat bread slices with cooking spray; broil 2 minutes on each slide or till toasted.   Combine mascarpone & next 3 ingredients (through cream cheese) in a small bowl.   Stir in 1 T basil. Spread cheese mixture evenly among bread slices.
  1. Wrap each peach wedge with 1 prosciutto piece. Top each bread slice with 1 wrapped peach wedge. Sprinkle with remaining 1-1/2 teaspoons basil. Serve immediately.

 

Serves 8

Calories 104, Fat 3.7g, Protein 4g, Carb 15g, Fiber 1g, Chol 11mg, sodium 220mg, Calc 24mg

Compliments of Cooking Light/August 2014

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