Brandon and I got home late from the gym the night that the CrossFit Games started. Dinner needed to be something I could throw together rather quickly, so we could watch the live stream. This recipe is based on the classic paring of cantaloupe or honey dew melon and prosciutto. Didn’t have any of that, but I did the most important and delectable South Carolina agricultural export on hand. Peaches are a MAJOR deal in South Carolina. So when it’s summer time, any southern lover of food will undoubtedly have some on hand.
- 3 peaches, cut into wedges
- 4 oz. prosciutto, cut lengthwise, into thin strips
- handful of basil leaves, cut into strips
Place a few strips of basil onto a peach wedge. Wrap with a prosciutto strip. Repeat until you’ve used up all the ingredients.
Over medium-high heat, preferably a cast-iron stove-top or outdoor grill, place the peach wedges seam side down. That means, wherever the tail end piece of prosciutto is, that’s the side that goes down on the heat–it kind of sears the meat to itself, making it easier to flip. Let them cook until they have a nice bit of char. Flip and wait for more char. Flip again, making sure to sear the butt of the wedge, just a few seconds.