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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