Salumi with Peaches and Watercress
A fresh and elegant appetizer combining thinly sliced Italian cured meats with sweet peaches, peppery watercress, and fresh herbs, finished with shaved pecorino cheese and citrus dressing.
6 servings
20 min
Be the first to rate this recipe
Ingredients
- •8 slices Finochionna salumi
- •12 slices Tuscan salumi
- •12 slices Sulmitti pepperoni
- •2 whole peaches or nectarines
- •½ cup olive oil
- •1 whole orange juice
- •1 whole lemon juice
- •2 bunches watercress
- •1 tablespoon fresh mint
- •1 tablespoon fresh basil
- •to taste Kosher salt and black pepper
- •1 ounce pecorino cheese
- •shaved
Cooking Instructions
- 1.
1. On a serving platter, arrange the salumi and pepperoni slices in an overlapping pattern.
5 min
- 2.
2. Without peeling the peaches, remove the pits, slice the fruit into thin wedges, and put in a bowl. Add the olive oil, orange and lemon juice, watercress, mint, and basil and toss gently.Season to taste with salt and pepper and toss again.
10 min
- 3.
3. Spoon the salad next to the salumi. Drizzle both the salumi and salad with olive oil, garnish with the cheese, and serve.
5 min
