Monday, August 2, 2010

Prosciutto-and-Basil-Wrapped Grilled Peaches

Yum, the title almost says it all! These were really delicious -- a great savory/sweet combo.
This recipe was inspired by a few different recipes, but ultimately heavily adapted from Bobby Flay's version. Another great easy and grill-able summer dish!

* 3/4 cup balsamic vinegar
* 1 tablespoon honey
* Sea salt and freshly ground black pepper
* 2 peaches, halved and pitted
* Canola oil
* 8 thin slices proscuitto
* 8 basil leaves, cut into thin ribbons


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. Let cool slightly.

Brush the peach halves with oil and season with salt and pepper. 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, layer basil slices on top, then and drizzle lightly with some of the balsamic. Wrap each half with 2 slices of the prosciutto, adhere everything with a toothpick. Throw back onto the grill just until everything is warm. Drizzle with the rest of the balsamic before serving.

Serves 2/4 (makes 4 peach halves)

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