Appetizer
2 servings
10 minutes
5 minutes
Chef Tom Fraker
2 organic nectarines, quartered
4 tablespoons crumbled bleu cheese
4 pieces prosciutto
2 Sugar Cane Swizzle Stix, halved and trimmed to skewer size
Preheat the oven to 350ºF. Place 1 tablespoon of the cheese on the flesh side of each nectarine quarter.
Next, wrap each nectarine with a piece of prosciutto and secure with the swizzle stix.
Bake in the oven for 5 minutes and serve.
I like to squeeze a little fresh lime juice on mine just before service.
