Grilled Peaches w/Pecorino + Prosciutto


Taking a cue from prehistoric ancestors, I’ve always preferred my food unprocessed and cooked over fire, thus the idea of fire+fruit was well-accepted by my taste buds. Grilling/cooking fruit caramelizes and concentrates flavors, great for not quite ripened fruit in need of some oomph, while satisfying your sweet tooth in a healthier way.  A savory/salty touch, in this case topping of pecorino and prosciutto wrap, makes it a great crowd pleaser as well…


  • 4 barely ripened medium sized peaches, halved, pitted
  • 2 tablespoons EVOO
  • 8 very thin slices pecorino cheese (shaving w/veggie peeler helps)
  • 4 slices prosciutto, halved lengthwise

Spray grill rack with nonstick spray and prepare bbq to high heat. Wrap each peach slice with a prosciutto slice, brush peach halves with oil and a bit of ground pepper. Grill peaches until lightly charred, a few minutes each side. Then top with slices of pecorino (or a sprinkle of goat cheese)….serve warm, bon appetit!

(Adapted from

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