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Grilled Peaches With Goat Cheese Thyme and Prosciutto

Course Appetizer, Salad, Side Dish
Cuisine Mediterranean
Servings 4


  • 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


  1. 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.

  2. Take about one tablespoon of the goat cheese and roll it in the thyme leaves and place in the center of the peach.

  3. Wrap each half in prosciutto and rub all over with olive oil.

  4. 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.

  5. 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.