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    Jefferson Adams
    Jefferson Adams

    By Jefferson Adams •

    Fresh Peaches with Prosciutto and Balsamic (Gluten-Free)

    Reviewed and edited by a celiac disease expert.
    Fresh Peaches with Prosciutto and Balsamic (Gluten-Free) - Peaches, prosciutto and balsamic anchor this great dish. Photo: CC--T.Tseng
    Caption: Peaches, prosciutto and balsamic anchor this great dish. Photo: CC--T.Tseng

    Peaches offer a great way to switch-up the traditional Italian favorite of prosciutto and melon.

    Ingredients:

    • 4 large, ripe peaches, sliced
    • 8 slices of prosciutto, sliced thin, and cut into 1-inch strips
    • 1 tablespoon balsamic vinegar

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    Directions:
    Wrap slices of prosciutto around sliced peaches.

    Place on a platter.

    Drizzle with balsamic vinegar.

    Serve at room temperature, or chill briefly.

    Option: add a dallop of fresh burrata and a few mixed greens!

    Option: grill peaches until warm, prepare as above.


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  • About Me

    Jefferson Adams

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University. His articles, essays, poems, stories and book reviews have appeared in numerous magazines, journals, and websites, including North American Project, Antioch Review, Caliban, Mississippi Review, Slate, and more. He is the author of more than 2,500 articles on celiac disease. His university coursework includes studies in science, scientific methodology, biology, anatomy, physiology, medicine, logic, and advanced research. He previously devised health and medical content for Colgate, Dove, Pfizer, Sharecare, Walgreens, and more. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of numerous books, including "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.

    >VIEW ALL ARTICLES BY JEFFERSON ADAMS

     

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