Grilled Peaches With Arugula Pesto And Prosciutto Recipes

GRILLED PEACHES WITH PROSCIUTTO AND BALSAMIC

Steps:

• Put the vinegar in a small saucepan and bring to a simmer over high heat. Cook until thick and syrupy, stir in the honey and season with salt and pepper, if using. Let cool slightly.
• Brush the peach halves with oil and season with salt and pepper, if using. Place on the grill, cut side down and grill until golden brown. Turn over and grill for 1 minute longer. Remove the peaches from the grill and drizzle with the balsamic. Wrap or stuff each half with a slice of the prosciutto. Sprinkle the basil over the top and drizzle with olive oil.

GRILLED PEACHES WITH PROSCIUTTO

Steps:

• Preheat grill to medium-high. Brush grill and peaches with oil. Season peaches to taste with salt and pepper. Grill, turning occasionally until charred and softened, 4 to 6 minutes. Transfer to a platter. Sprinkle with basil, grind pepper over top, and drizzle with oil. Serve with prosciutto on the side.

GRILLED PROSCIUTTO-WRAPPED PEACHES WITH BURRATA AND BASIL

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cut peaches in half and remove peach stones. Cut each half in half again.
• Wrap prosciutto around each peach section; secure with small bamboo skewers.
• Grill peaches, turning often, until prosciutto gets a little crisp around the edges and the peaches begin to caramelize, about 6 minutes.
• To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several of the grilled peaches around the cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

GRILLED PEACHES OVER ARUGULA WITH GOAT CHEESE AND PROSCIUTTO

Steps:

• Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
• Sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp. Set aside to cool to room temperate. Crumble.
• Prepare grill to high heat.
• Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
• Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

GRILLED PEACHES WITH PECORINO AND PROSCIUTTO

Steps:

• Spray grill rack with nonstick spray; prepare barbecue (high heat). Brush peach halves with oil and sprinkle with salt and pepper. Grill peaches until lightly charred, about 2 minutes per side. Place on large plate, skin side down; top each with cheese slice and drape with prosciutto. Serve immediately.

GRILLED PEACHES WITH PROSCIUTTO

Steps:

• Brush the cut side of the peach with oil and grill over medium coals, cut side down until grill marks develop, about 3 to 5 minutes.
• Remove from grill.
• Place on a plate with slices of prosciutto and grilled bread.