Grilled Peaches with Chèvre & Prosciutto
Recipe type: Appetizer, Starter, Salad
Cuisine: American, Summer
Prep time: 
Cook time: 
Total time: 
Serves: 4
Serve the grilled peaches as a first course or with grilled flatbread (*see notes) for a light, but satisfying summer entrée.
  • 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
  1. Light a medium-hot grill. Alternatively, preheat the oven to 450°.
  2. 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.
  3. 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.
  4. Arrange the peaches on a platter or divide between 4 plates. Mound the greens on the platter and arrange the sliced prosciutto along side.
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