Peach and Prosciutto Canapés

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Photo: Dana Gallagher; Styling: Alistair Turnbull

The elegance of this easy appetizer belies its simplicity. Make-ahead tip: Toast the baguette slices and combine the cheese mixture well in advance, but assemble just before company arrives for the best results; it will all come together in a flash.

Serves 8 (serving size: 2 canapés)


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


Hands-on: 22 Minutes
Total: 22 Minutes

1. Preheat broiler to high.

2. Lightly coat bread slices with cooking spray; broil 2 minutes on each side or until toasted. Combine mascarpone and next 3 ingredients (through cream cheese) in a small bowl. Stir in 1 tablespoon basil. Spread cheese mixture evenly among bread slices.

3. 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.

Created date

June 2014

Nutritional Information

Calories 104
Fat 3.7 g
Satfat 1.9 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 4 g
Carbohydrate 15 g
Fiber 1 g
Cholesterol 11 mg
Iron 1 mg
Sodium 220 mg
Calcium 24 mg