Grilledpeachandprosciuttoappetizers Recipes

GRILLED PEACHES WITH ARUGULA PESTO AND PROSCIUTTO

Steps:

• Combine the arugula, parsley, cheese, pine nuts, shallot and some salt and pepper in a food processor, and process until coarsely chopped. With the motor running, pour in the olive oil and blend until emulsified. The mixture should be slightly loose; if it is stiff, add a splash of water and process briefly to combine.
• Preheat the grill to high heat. Brush the cut sides of the peaches with canola oil and season with salt and pepper. Grill cut-side down, covered, until charred, about 3 minutes. Flip over and continue grilling, covered, until soft, 3 or 4 minutes longer. Arrange the peaches cut-side up on a serving platter and drizzle with some olive oil. Spoon some pesto into the center of each peach half, then fold a piece of prosciutto and place it on the edge. Serve immediately.

GRILLED PEACH AND PROSCIUTTO APPETIZERS

Steps:

• Wrap each peach quarter with prosciutto so that it goes around twice.
• Secure with toothpick.
• Grill until prosciutto has browned a bit.
• Cool slightly before eating.

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.

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.

PEACH AND PROSCIUTTO APPETIZER

Steps:

• quarter the peaches and remove the pit.
• place one ounce of blue cheese in each pit side crescent.
• wrap the blue cheese stuffed peaches with one slice of proscuitto ham.
• place two on a dish and lightly splash aged balsamic vinegar over the top.
• HINT *dissolve sugar to taste into regular balsamic vinegar for a less costly rendition of aged balsamic*.