Serve the grilled peaches as a first course or with grilled flatbread (*see notes) for a light, but satisfying summer entrée.
Ingredients
2 Peaches (ripe but still firm), halved and pitted
4 oz. log Chèvre (creamy goat cheese)
¼# Prosciutto Ham, thinly sliced
a few handfuls Tender Greens (I used a spicy blend of arugula, mizuna, and leaf lettuces)
a sprig or 2 Fresh Tarragon, leaves removed
a small bunch of Chives, chopped
Extra Virgin Olive Oil
Red Wine Vinegar
Instructions
Light a medium-hot grill. Alternatively, preheat the oven to 450°.
Cut the log of chèvre into 4 even pieces. Press a piece of cheese into each peach half. Grill or roast until the peach is quite soft (but before it starts to fall apart) and the cheese is warm and melty, 5-8 minutes.
Meanwhile, toss the greens and herbs with a little olive oil, salt, and pepper. Taste and adjust, if needed. Add a drizzle of vinegar and toss again.
Arrange the peaches on a platter or divide between 4 plates. Mound the greens on the platter and arrange the sliced prosciutto along side.
Notes
Flatten a ball of pizza dough (I usually have a few balls of dough in the fridge or freezer for moments like these) into a circle or rectangle. Grill 2-3 minutes per side. Drizzle with olive oil, sprinkle with sea salt, and scatter herbs over the top.
Recipe by strawberryplum at http://www.strawberryplum.com/grilled-peaches-with-chevre-prosciutto/