Grilled Peaches with Ricotta and Prosciutto

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Ingredients

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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

Directions

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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