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