RECIPE BY:
Courtney Roulston
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 2 x large white Simson’s Pantry wraps
- 3 tablespoons Cobram Estate EVOO, plus extra to serve
- 12 thin slices prosciutto
- 2 large ripe peaches, thinly sliced
- 250g fresh ricotta cheese (from the Coles deli)
- 2 cups baby rocket leaves
- Sea salt and Cracked black pepper to serve
METHOD:
- Heat half of the oil a large non-stick frying pan over a medium heat.
- Cook the wraps, in batches for 1-2 minutes each side, or until crispy and puffed.
- Set the crispy wraps onto a clean work surface. Lay a base of rocket leaves onto the wraps. Crumble over the ricotta cheese and scatter on the peach and prosciutto. Drizzle with extra olive oil, sea salt and cracked black pepper.
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