We choose this fruity and fragrant appetizer from Bon Appetit’s August 2006 issue to start off our dinner in the vineyards. As Italians and lovers of Italian food everywhere know, salty prosciutto and juicy summer fruit, (especially melon, though we've also encountered pears and kiwi, too) is a natural and popular combination. The slices of Pecorino Romano, a hard sheep's milk cheese similar to Parmigiano-Reggiano, melt into the caramelized peaches and chewy prosciutto, adding a sharp saltiness to each bite. We do love our Italian meats and therefore used more prosciutto than called for in the original recipe. According to CUESA's fruit chart, peaches are available into October, so there's still plenty of time to enjoy this incredibly easy dish. We recommend using yellow peach varieties as we tried a few white peaches but found that their more delicate flavor didn’t stand up to the cheese and meat as well.
Nonstick vegetable or olive oil spray4 firm but ripe large peaches, halved, pitted
2 tablespoons extra-virgin olive oil
salt and pepper
8 thin slices Pecorino Romano cheese
8 thin slices prosciutto
1. Prepare barbecue or grill pan. (Gas grills should be turned to high and briquettes in charcoal grills should be very hot. Grill or pan should be covered with cooking spray or brushed with olive oil.)
2. Brush peach halves with oil and sprinkle with salt and pepper. Grill peaches until lightly charred and caramelized, about 2 minutes per side.
Serves 4-6
Prep time: 10 minutesCooking time: 5 minutes
Total time: 15 minutes
