Grilled Peaches with Maple Infused Ricotta Cheese and Prosciutto Dust

A platter of grilled peaches with whipped cream.

Grilled Peaches with Maple Infused Ricotta Cheese and Prosciutto Dust

Servings 8 Servings


  • Peaches:
  • 4 peaches, halved and pitted
  • 1 tablespoon olive oil
  • 1 tablespoon butter, if not grilling and using a skillet
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • maple-infused ricotta, recipe below
  • prosciutto dust, optional – recipe below
  • 1-2 sprigs fresh thyme
  • Ricotta:
  • 1 cup ricotta cheese, homemade or store bought
  • ¼ cup pure maple syrup
  • ¼ teaspoon orange zest
  • 1 teaspoon freshly squeezed orange juice
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • Prosciutto Dust:
  • 5-6 slices of thin prosciutto


  • Peaches:
  • Cut peaches along the seam and twist off pits. Brush the peaches with olive oil.
  • Heat grill or skillet to medium-high heat (if using a skillet, melt 1 tablespoon of butter to pan). Place peaches on the grill or on skillet, cut side down. Cook for about 3-4, or until peaches start to show the grill marks. Turn peaches over and cook for 2-3 more minutes.
  • Remove from the grill and season with salt and pepper.
  • Fill the center of each peach with the maple infused ricotta, sprinkle with prosciutto dust, if using and garnish with fresh thyme leaves. Enjoy!
  • Ricotta:
  • In a small bowl, combine ricotta cheese, maple syrup, orange zest, orange juice, olive oil, and salt.
  • Prosciutto Dust:
  • Preheat the oven to 250°F.
  • Place 5-6 prosciutto slices in a single layer on a large baking sheet and bake until dried and crisp, about 1 hour. Cool to room temperature and grind in a spice grinder or finely chop. Enjoy!

Similar Posts