For easy entertaining drizzle arugula pesto over peaches, wrap with prosciutto

This variation on the classic prosciutto and melon platter is an easy way to add bright, fresh flavours to a dinner or holiday gathering. The pesto can be prepared an hour or so ahead, but if you refrigerate it, let it warm to room temperature (and mix it well) before serving. And if you're pressed for time, steal this serving idea but use purchased pesto.

Arugula Pesto With Peaches and Prosciutto

60 ml (4 tbsp) olive oil, divided

2 cloves garlic, not peeled

50 ml ( 1/4 cup) pine nuts

750 ml (3 cups) packed arugula

50 ml ( 1/4 cup) grated pecorino cheese

10 ml (2 tsp) lemon juice

Salt, to taste

3 peaches, cored and cut into wedges

12 slices prosciutto

In a small skillet over medium-low, heat 15 ml (1 tbsp) of the oil. Add garlic and cook until soft, 3 to 4 minutes. Set aside.

In another skillet over medium-low, toast pine nuts, stirring constantly, until lightly browned and fragrant, 3 to 4 minutes.

Peel and mince garlic. In a food processor, combine garlic, pine nuts, arugula, cheese and lemon juice. Pulse until a coarse paste forms. Then, with the processor running, slowly drizzle in remaining olive oil until well combined. Season with salt.

Arrange peaches and prosciutto on a plate, wrapping prosciutto around some of the peach wedges, if desired. Drizzle with pesto.

Makes 4 to 6 servings.

Source: "Pestos, Tapenades & Spreads" by Stacey Printz (Chronicle Books, 2009).