0

Your Cart is Empty

Grilled Stonefruit with Prosciutto & Cheese

Grilled Stonefruit with Prosciutto & Cheese

VEIKOKO SKIN SKARAS ME TIRI 

You have to try this dessert, which combines lush, ripe summer fruit, cured meat, and a melting slice of rich cheese. It's sweet and salty, silky and satiny, a whole range of textures in one bite. Cutting the fruit in half and grilling it lightly brings out all its flavor. When you layer on the prosciutto, drape it in such a way that you can see a glimpse of fruit on either side of the meat.

Ingredients

8 Ripe but firm Apricots (halved and pitted)
8 Paper-Thin Slices Prosciutto (cut in half crosswise)
½ Cup Kasseri Cheese (or other Sheep's Cheese shavings)
Extra-Virgin Olive Oil (for brushing and drizzling)
Kosher Salt (to taste)
Freshly Ground Black Pepper (to taste)

Instructions

1. Prepare a fire in a charcoal grill or preheat a gas grill.

2. Brush each apricot half with olive oil and sprinkle with salt and pepper. Place on a hot area of the grill for 1 minute on each side, to lightly grill-mark the apricots. Remove from the grill when they're just warm and place on a warmed platter. Drape the prosciutto lightly over the apricots so you can see a bit of the fruit. Lay the pieces of cheese over the prosciutto. Lightly drizzle olive oil over the fruit, cheese, and prosciutto and serve immediately.

 

Desserts  Gluten-Free   Meat

 



Cat's Picks


Also in Recipes

Chocolate Budino
Chocolate Budino

Budino in Italian means pudding but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Banana Chocolate-Chunk Ice Cream (in my cookbook, Cooking From the Hip), but it's also great with creme anglaise and fresh raspberries or strawberries.
Cat Cora's Peach Panzanella Salad with Burrata and Bacon
Cat Cora's Peach Panzanella Salad with Burrata and Bacon

Cat Cora's Garlic Mushroom Pasta
Cat Cora's Garlic Mushroom Pasta