Summer entertaining is all about ease and embracing carefree days and nights. With that in mind, The Scout Guide co-founder and resident tastemaker Christy Ford shared her favorite one platter entree, whether it’s for a quick lunch or an impromptu dinner party. “I love to keep it simple,” Ford shared. “And this one-platter entree hits the spot. This is more of a guide than a recipe and the thrown-together aspect is where the magic lies.” Try to find the freshest ingredients possible, preferably mint from your summer garden, so the simple ingredients shine through.
Peach, Prosciutto, Mint and Goat Cheese Salad
- 4-6 large ripe peaches, sliced into bite sized chunks
- 2 pound thin-sliced Prosciutto (or thinly sliced ham) ripped into small bundles (packaged, cubed prosciutto works in a pinch, but won’t be as pretty)
- 1/4 ounces goat cheese, crumbled
- Good handful of mint, the more the better
- Optional: 1/4 cup pistachios or pine nuts
- Good baguette
- French salted butter
dressing ingredients (roughly, this will make more than you need)
- 1 large shallot, peeled and chopped
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 tablespoon fresh mint, roughly chopped (muddle it around in dressing)
- 1 teaspoon honey
- Some zest from 1 orange
- 1/3 cup olive oil
- Salt and pepper to taste (Use Peg’s Salt if you have it)
- Lay peaches and Prosciutto out artfully on a large platter (coil up bundles of Prosciutto).
- Scatter goat cheese, mint and nuts atop.
- Add ingredients for dressing to a small Mason jar and shake to combine. Drizzle a small amount over salad and place in a small bowl to serve on the side.
- Slice up a baguette and place on cutting board with good, room-temperature butter. Invite guests to serve themselves.
For dessert: A simple bowl of berries with homemade whipped cream.
To drink: Place bottles of chilled rose, sauvignon blanc and pinot noir in ice buckets (for a non-alcoholic option grab a case of seltzer water, plain or flavored). Fill a small vase with fresh herbs and slice up cherries, strawberries and peaches for guests to add to their beverage of choice.
TSG Tip 277 from Christy Ford, Co-founder of The Scout Guide.