I prefer nectarines, or slightly underripe peaches. Make sure your fruit is not overly ripe or it will become mushy on the grill.
These little gems are one of my most requested appetizers …. and looking at all that snow outside makes me think fondly of summer days. The only time I make this is when stone fruit is in season, and we can grill.
Ready for the grill
- stone fruit, pitted & quartered (you can cut them into 6 pieces if they are large)
- goats cheese
- apricot jam (optional)
- pepper (freshly cracked)
Once fruit is prepared, place a tablespoon or so of goat cheese on a section, and wrap with a piece of prosciutto.
If you want to use the apricot jam, brush over pieces right before they hit the grill. I’ve used it, or olive oil, or nothing and we love them anyway they are done. Grill just until the prosciutto crisps up a bit and has grill marks. Sprinkle with cracked pepper and enjoy.
Anything wrapped in prosciutto has to be great! These are fabulous little appetizers that – once you have made them for anybody – are sure to be requested again. I have made them with both nectarines and peaches – whatever looks best in the market.
These appetizers are sure to be a crowd pleaser
Cut fruit into wedges large enough to handle – probably 6 wedges out of one piece of fruit. ( try to use fruit that isn’t too soft…..)
Put 1 heaping teaspoon of goat cheese into cavity from stone
Tightly wrap prosciutto (I usually halve slice lengthwise)
If desired, glaze with a bit of warm apricot jam
Grill just until you have beautiful grill marks and the prosciutto crisps up a bit.