Grilled Peaches with Prosciutto

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During these summer months, I find myself craving dishes composed of very few, yet harmonious ingredients. As I tend to preach, uncomplicated and simple is the way to go and this dish embraces that philosophy.

Fruit has long been a companion of prosciutto. Melon and figs are common combinations, however I love pairing summer stone fruit. Grilling the peaches is a quick way to bring out sweetness and elevate flavors.

This could be served with more greens as a salad, a side dish to a summer lunch or dinner, or to top bruschetta as an appetizer.

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Recipe (serves 2)

1 large peach or 2 small

10 slices of prosciutto

arugula

1 tsp balsamic vinegar

2 tsp good quality olive oil

salt and pepper to taste

Obviously it would not be necessary to fire up the grill for the sole purpose of grilling peaches, otherwise this would not be considered quick and easy. If you aren't already grilling and are just choosing to make this dish alone, use a grill pan or one side of a panini press.  

Heat the grill to high heat. Halve the peach and slice into 8 segments. Brush the peaches liberally with olive oil to prevent sticking. When the grill is hot, place the peaches on a slight diagonal. Cook for about two minutes or until caramelized and slightly charred but not burned. Turn and cook on the other side for 1-2 minutes.  

Combine the balsamic vinegar, olive oil, salt, and pepper and whisk until emulsified. Arrange the prosciutto and peaches on the plate and drizzle with the vinaigrette. Garnish with arugula.