Grilled Peach And Prosciutto Appetizers Food

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 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 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 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.

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*.

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 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.