Grilled Prosciutto Peaches
User Reviews
5
Grilled Prosciutto Peaches
Description
This recipe uses ripe peaches cut into wedges and wrapped individually with thin slices of prosciutto. Grilling the wrapped peaches until the prosciutto crisps adds a smoky, savory note while softening the fruit's sweetness. The arugula salad provides a fresh, slightly bitter counterbalance, tossed simply with lemon juice and olive oil to keep the flavors bright and light.
The addition of crumbled goat cheese contributes a creamy tang, while roasted, salted pepitas add texture and a mild nutty flavor. A final drizzle of balsamic glaze ties the components together with subtle acidity and sweetness. The dish is versatile to serve either family-style on a platter or individually plated with arugula and peach wedges.
Care is taken to grill at medium heat to avoid burning while crisping the prosciutto nicely. Wrapping half slices of prosciutto around each peach wedge ensures even cooking and flavor layering. The recipe balances fresh and cooked ingredients for a sophisticated summer dish.
Ingredients
- 3 peach each cut into 4 wedges
- 6 lices prosciutto
- 12 ounces arugula baby
- 2 tablespoons lemon juice freshly squeezed
- ½ tablespoon olive oil
- salt
- black pepper
- 4 ounces goat cheese crumbled
- 3 tablespoons roasted, salted pepitas
- balsamic glaze for drizzling
Instructions
- Preheat the grill over medium heat - to about 350 or 400 degrees F.
- Slice the peaches in half and remove the pit. Slice the halves in half again, so you have 4 wedges for each peach. Tear or cut the prosciutto slices in half.
- Wrap half of a slice of prosciutto around each peach wedge. You can place the peaches on a grill pan or grill directly on the grates.
- Place the prosciutto wrapped peaches on the grill and cook, turning every few minutes, for about 10 to 12 minutes, until the prosciutto is crispy and cooked.
- While the peaches are on the grill, toss the arugula with the lemon juice and olive. Season it with a pinch of salt and pepper.
- Remove the peaches from the grill and serve on top of the arugula. Crumble the goat cheese on top. Sprinkle on the pepitas. Drizzle some balsamic glaze over the peach wedges.
- You can serve this on a big platter where people can scoop it up themselves, or plated with a handful of arugula on the plate and 2 or 3 peach wedges. Enjoy!
User Reviews
Overall Rating
5
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