Italian Nectarine Wraps
Ricotta salata ("salted ricotta"), another Italian cheese, tastes great here too.
Makes: 16 wraps; Total time: 30 minutes
|1||cup balsamic vinegar1 cup|
|4||nectarines, halved, pitted4|
|8||slices prosciutto (3 oz.)8 slices|
|16||leaves fresh basil16 leaves|
|8||oz. fresh mozzarella, sliced8 oz.|
Coat grill with nonstick spray; preheat to high.
Boil vinegar in a saucepan over high heat until reduced to ¼ cup, about 12 minutes.
Grill nectarine halves, cut side down, 5 minutes; cut each in half again.
Slice prosciutto into 16 strips, each about 2-inches wide and 6- 8-inches long.
To assemble, secure 1 basil leaf, 1 slice mozzarella (½ oz.), and nectarine quarter with prosciutto. Repeat with remaining ingredients.
Before serving, drizzle wraps with balsamic syrup.
Per wrap: 78 cal; 3g total fat; 175mg sodium; 7g carb; 1g fiber; 5g protein
Grilling the nectarines brings out sweetness in the fruit, and grill marks help add color to the wraps.
Assemble basil and cheese on nectarines, then wrap with prosciutto. (May be assembled up to 3 hours before serving.)