Grilled Peaches with Ricotta and Prosciutto

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  • 4 large peaches, ripe but still firm, halved, pitted
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup fresh ricotta
  • 1/2 teaspoon roughly chopped fresh thyme, plus extra to garnish
  • 4 thin slices prosciutto, halved lengthwise
  • Salt and freshly ground black pepper


Heat grill to high and oil rack.
Brush cut side of peaches with oil and grill, cut side down, just until nicely marked.
In a small bowl, stir together ricotta and thyme. Lightly season with salt and pepper.
Place peaches cut side up on a plate.
Sprinkle with ricotta and drape one piece of prosciutto over each half.
Garnish with thyme.
Serve warm or room temperature as a first course.

Recipe from Central Market Mill Creek - Culinary Resource Center
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