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Peach and Prosciutto Canapés

Photo: Dana Gallagher; Styling: Alistair Turnbull
Hands-on time 22 mins
Total time 22 mins
Yield

Serves 8 (serving size: 2 canapés)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.