It’s peach season!
There’s so much that’s amazing about the summer and very high on the list is all of the fresh local produce that surrounds us. On a walk, early on Sunday morning, I stumbled upon a Farmer’s market in a local parking lot and couldn’t resist checking it out. I bought a bunch of beautiful heirloom tomatoes and a crate of peaches. Although Harlowe’s obsession with peaches is borderline fanatical, I went a little overboard on the amount I bought and quickly had to figure out a different way to incorporate them in a meal.
Grilling peaches to make them into a main component in a salad may sound strange to some, but trust me, it’s the ultimate sweet and savory dish. You can cut the peach in half and just grill one side but after a few attempts I found if you cut the peach in half and then also cut off the roundness of the other side, you can grill both sides so that it’s quickly heated all the way through.
- 4 fresh peaches
- 8 slices of prosciutto
- burrata or ricotta
- olive oil
- sea salt
- fresh ground pepper
- balsamic reduction or honey
- halve peaches and remove pit. (If it’s really stuck in there use a spoon)
- brush sides with olive oil
- turn on grill
- season peaches with sea salt and pepper
- once grill is hot, place peaches on the grill
- grill for around 4 minutes per side
- place arugula and torn pieces of prosciutto on plate
- once nice and grilled, place peach on top of the arugula and then scoop a tablespoon of cheese on top of each half
- if you’re using burrata, drizzle the entire plate with balsamic reduction
- if you’re using ricotta, drizzle with honey
- season the whole thing with a tad more salt and pepper
- serve it up!
I decided to grill the prosciutto for the ricotta version and it worked out magically!
If a whole peach seems like too much, a half is just as satisfying and will leave room for your guests to eat more of your main course!