Haricot Vert, Cucumber, Peach and Basil Tapa

Haricot verts don't show up in Athens, GA very often. When they do, it's a wonderful thing. I usually purchase enough for several meals of green beans. I love the crunch and sweetness of a well-blanched bean, using them mostly in fresh salads.

What a delight to add other seasonal items like basil and peach (both of which were very local), and bundle it together with some cucumber and prosciutto. This makes a great first course. I could see this working well for a large party, whereby one would roll many of these ahead of time and stash away until the guests arrive. A vegetarian version could be done with a strip of blanched napa cabbage, cut to wrap around the ingredients.

HV, C, P, and B Tapa
(makes 6 mini rolls)

12 haricot verts, blanched, cooled, patted dry
1/2 cucumber, seeded, peeled and julienned
1 peach, pitted and cut into slivers/thin wedges
3 basil leaves, halved lengthwise
2 slices prosciutto, cut into thirds lenghtwise

Once all the above preparations are complete - the beloved mis en place - it's just a matter of assembly. Across a strip of prosciutto, lie two blanched haricot verts, a few slices of cucumber, one piece of peach and half a basil leaf. Roll the prosciutto around the diameter of the bundle, and place on a plate with the seam-side down. Repeat with the remaining ingredients.

This can be made ahead and kept in the fridge, if needed.