Grilled Prosciutto Wrapped Peaches

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.

Ingredients

  • 3 peaches, cut into wedges
  • 4 oz. prosciutto, cut lengthwise, into thin strips
  • handful of basil leaves, cut into strips

Method

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.

11 thoughts on “Grilled Prosciutto Wrapped Peaches

  1. Tammy Reply

    Had some bacon and peaches on hand, but no prosciutto. Fabulous with bacon. We did them on the BBQ. Thanks so much for the idea!

  2. chris Reply

    Is prosciutto (a cured meat) not considered paleo?

    Just wondering. Sounds delicious though!

  3. brandon keatley Reply

    if it has a package and you recognize all of the ingredients on the list…it probably is. if it doesn’t have a label and was made traditionally…probably is.

    that’s our take on it.

  4. Sarah B Reply

    These were AMAZING. I am such a sucker for a the sweet and salty combo and this recipe hits it out of the ball park.

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