Best Griddled Peaches With Prosciutto Blue Cheese 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

Steps:

• In a saucepan over medium heat, stir together the white sugar, balsamic vinegar, and pepper. Simmer until liquid has reduced by one half. It should become slightly thicker. Remove from heat, and set aside.
• Preheat grill for medium-high heat.
• Lightly oil the grill grate. Place peaches on the prepared grill, cut side down. Cook for about 5 minutes, or until the flesh is caramelized. Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2 to 3 minutes.
• Transfer the peach halves to individual serving dishes, and drizzle with remaining glaze. Sprinkle with crumbled blue cheese.

PEACH AND PROSCIUTTO APPETIZERS

Steps:

• Preheat grill to medium high.
• PREPARE PEACHES AND PROSCIUTTO: Slice peaches into wedges about 1 to 1 1/2 inches thick. No need to remove skin. Slice prosciutto into strips, about 4 inches long by 1 inch wide. Wrap a strip of prosciutto around a wedge of peach then thread it onto a metal skewer. (If using wooden skewers, soak them for 10 minutes beforehand). Repeat until all peaches have been used.
• GRILL: Spray peaches on skewers lightly with oil to prevent sticking to the grill. Grill skewers for a couple of minutes on each side until char marks begin to show.
• SERVE: Remove peach prosciutto appetizers from skewers. Place on serving platter. Just before serving, drizzle balsamic reduction on appetizers and platter (get creative!). Place a toothpick in each appetizer. Serve warm or at room temperature.

GRILLED PEACHES (WITH BLUE CHEESE)

Steps:

• In a saucepan over medium heat, stir together the sugar, balsamic vinegar .
• Simmer until liquid has reduced by half, it should become slightly thicker.
• Remove from heat and set aside.
• Preheat grill to medium-high heat.
• Place peaches cut side down onto the grill, and cook for about 5 minutes, or until the flesh is toasted.
• Turn peaches over. Brush the top sides with the balsamic glaze, and cook for another 2-3 minutes.
• Transfer the peach halves to individual dishes and drizzle with the remaining glaze.
• Sprinkle with with crumbled blue cheese.

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.