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Cured ham and summer fruit are the best of friends. (Photo: Ben Fink.)

Some of our favorite cookbooks comes from the great minds at the Culinary Institute of America. Their new book, Mediterranean Cooking, is no exception. Use seasonal ripe peaches to accent salty prosciutto in a way that may make you forget all about melon. 

Of course the classic combination is melon and prosciutto, but peaches are my favorite fruit. In the middle of peach season, this fresh approach to an old standard will blow you away. If your peaches are not perfectly ripe, or it is not peach season, try it with mangos for something different.

Reprinted with permission from Mediterranean Cooking