Grilled Peaches Over Arugula With Goat Cheese And Prosciutto Recipes

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GRILLED PEACHES WITH ARUGULA PESTO AND PROSCIUTTO



Grilled Peaches with Arugula Pesto and Prosciutto image

Provided by Bobby Flay

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 10

2 cups baby arugula
1 cup packed fresh parsley leaves
1/2 cup grated Parmesan
3 tablespoons pine nuts
1 small shallot, diced
Kosher salt and freshly ground black pepper
1/2 cup olive oil, plus more for drizzling
4 slightly under-ripe peaches, halved and pitted
Canola oil, for brushing
8 thin slices prosciutto

Steps:

  • Combine the arugula, parsley, cheese, pine nuts, shallot and some salt and pepper in a food processor, and process until coarsely chopped. With the motor running, pour in the olive oil and blend until emulsified. The mixture should be slightly loose; if it is stiff, add a splash of water and process briefly to combine.
  • Preheat the grill to high heat. Brush the cut sides of the peaches with canola oil and season with salt and pepper. Grill cut-side down, covered, until charred, about 3 minutes. Flip over and continue grilling, covered, until soft, 3 or 4 minutes longer. Arrange the peaches cut-side up on a serving platter and drizzle with some olive oil. Spoon some pesto into the center of each peach half, then fold a piece of prosciutto and place it on the edge. Serve immediately.

GRILLED PEACHES OVER ARUGULA WITH GOAT CHEESE AND PROSCIUTTO



Grilled Peaches over Arugula With Goat Cheese and Prosciutto image

Make and share this Grilled Peaches over Arugula With Goat Cheese and Prosciutto recipe from Food.com.

Provided by K. Van Vleck

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup balsamic vinegar
2 tablespoons honey
3 peaches, pitted and each cut into 6 wedges
cooking spray
1 tablespoon extra virgin olive oil
1/8 teaspoon fresh ground black pepper
1 dash kosher salt
10 cups trimmed arugula (about 10 ounces)
2 ounces thinly sliced prosciutto, cut into 1/4-inch strips
2 tablespoons crumbled goat cheese

Steps:

  • Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
  • Sauté the prosciutto in a nonstick skillet over medium-high heat for two minutes or until crisp. Set aside to cool to room temperate. Crumble.
  • Prepare grill to high heat.
  • Place peach wedges on grill rack coated with cooking spray; grill 30 seconds on each side or until grill marks appear but peaches are still firm. Remove from grill; set aside.
  • Combine oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup; sprinkle with cheese.

Nutrition Facts : Calories 103.1, Fat 3.9, SaturatedFat 0.5, Sodium 43.7, Carbohydrate 17.5, Fiber 1.9, Sugar 15.8, Protein 2

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