Grilled Peaches with Maple Infused Ricotta Cheese and Prosciutto Dust


Grilled Peaches with Maple Infused Ricotta Cheese and Prosciutto Dust
Ingredients
- 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
Instructions
- 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!