Peach Prosciutto Crispy Rice Cakes
A summery appetizer of pan-crisped rice cakes topped with fresh peach, prosciutto, and basil, perfect for entertaining.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Pan-frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup basmati rice
- 2 cups water
- 1 tbsp olive oil
- 2 ripe peaches, sliced
- 4 slices prosciutto
- 1/4 cup fresh basil leaves
- 1 tbsp balsamic glaze (optional)
- Salt to taste
Instructions
- Cook the basmati rice in water until tender. Let it cool slightly.
- Shape the rice into small cakes and pan-fry in olive oil until crispy on both sides.
- Top each rice cake with a slice of peach, a piece of prosciutto, and a basil leaf.
- Drizzle with balsamic glaze if desired. Serve immediately.
Notes
- Use ripe but firm peaches for the best texture.
- For a gluten-free option, ensure the prosciutto is gluten-free.
Nutrition
- Serving Size: 1 rice cake
- Calories: 180
- Sugar: 6g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 10mg