It’s great to get out of the city and into wine country. It’s so close to San Francisco! One of our favorite spots in Napa Valley is Robert Sinskey Vineyards. We love their wines and the emphasis they place on pairing wine with food (their tasting room is built around a kitchen).
We stopped in recently to pick up our wine club shipment and were fortunate to try these delicious prosciutto-wrapped nectarines with spicy oil paired with one of our favorite summer wines – Abraxas. We loved them so much we asked if they would share the recipe with us, and lucky us (lucky you) they did! It’s a very simple dish but would be a show stopper as an appetizer at any summer party or barbecue.
First you’ll need to make spicy oil. This is something you can use here and on things like pizza, flatbreads, or garlic toast. We like to make a good amount at one time and store it in something like this, this, or these along with a top like this for easy pouring. We brought back dried hot peppers from Italy and we love using them in our spicy oil. These would be a great option that anyone can easily get. Once you have the oil made, this recipe is smooth sailing.
- In a sauce pan, add olive oil and dried spicy peppers. Warm slightly, just to infuse the oil with the peppers. Remove from heat and cool.
- Slice nectarines into sections around the pit. If nectarines aren't available you can use a different stone fruit like peaches.
- Lay out slices of prosciutto on a cutting board or sheet pan. Brush with spicy oil. Depending on how large your slice of prosciutto is, you may want to cut it into two.
- Wrap the nectarines sections in the prosciutto, garnish with hyssop flowers, and serve with toothpicks.