Words and recipe by Cody Owens
There aren’t many things that can beat a summer afternoon spent eating some fancy snacks and sipping some cold drinks with your people—preferably on or near a body of water. A vintage Italian boat off the Amalfi Coast pairs very nicely with this recipe. But I’ve found that a crowded pontoon boat on Lake Guntersville will work as well.
I’m about to put y’all on to one of my favorite summer snacks that I make when I want to impress my friends in fifteen minutes or less. There’s not much else to say other than that every time I’ve made this I’ve been showered with compliments—and you will be too. Let’s get into it.
2–3 endive (or substitute butter lettuce)
Good olive oil
There are two things I really love about this recipe: You can make it ahead of time and add hot honey dressing when it’s ready to serve, and there aren’t really any measurements, so go ahead and freelance as much as you want.
Slice the jalapeños into small disks, keeping the seeds.
Add about half a cup of honey to the jalapeños in a saucepan at a low temperature and add a tiny splash of water.
Let that simmer for about 10 minutes, stirring regularly.
(You can make this in a bigger batch and save it in the refrigerator.)
Slice the peaches and endive. (If you can’t find endive or don’t like chicory vegetables, you can absolutely substitute lettuce or arugula or any kind of greens you like.)
Combine the peaches, prosciutto, endive, and burrata cheese to the serving dish, and top with pistachios, olive oil, and hot honey when it’s time to eat. Don’t forget the candied jalapeños!
Add salt and pepper to taste.
Definitely not a requirement, but I like to add some microgreens if I have them.