Fresh peaches are so good right now! This is an easy appetizer to make with peaches, goat cheese, thyme, and prosciutto. In fact, since we had so many peaches, I made it twice this week. I wanted to get the recipe out to you ASAP. I served it on top of salad greens as a first course. Try it tonight if you are grilling!
- 2 peaches, halved
- 4 tbsp soft goat cheese
- 4 tsp fresh thyme leaves plus more sprigs for garnish
- 4 slices prosciutto
- 1/4 cup extra virgin olive oil
- 2 tbsp honey for drizzling
- 4 cups salad greens, as desired I used arugula and endive. Also, an avocado since we had one.
- 4 tbsp toasted pine nuts Trader Joes has them already toasted
- 1/2 lemon for spritzing at the end
Cut peaches in half along seam side. Take the pits out and take a melon baller or small spoon and remove a small amount of the meat.
Take about one tablespoon of the goat cheese and roll it in the thyme leaves and place in the center of the peach.
Wrap each half in prosciutto and rub all over with olive oil.
On a medium-high grill, grill each side, starting with the bottom for about 2 minutes each until the prosciutto gets firm and you see grill marks.
Place grilled peaches on top of salad greens and drizzle with olive oil, honey, pine nuts and a spritz of lemon. Garnish with a thyme sprig.
Since we don’t have a barbecue here in the city, I used my trusty grill pan. You can use whatever salad greens you like or have on hand.
We are headed to Napa today to meet friends for a bocce ball party! It’s supposed to be raging hot there just an hour north of temperate (thank you, fog) San Francisco.
My next post will be “Five Easy Ways To Love Your Home In Summer!” So be sure to come back!