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

Ingredients

• stone fruit, pitted & quartered (you can cut them into 6 pieces if they are large)
• goats cheese
• prosciutto
• 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.