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Grilled Ricotta Stuffed Peach with Prosciutto
Thanks to Ashleigh (Orinda) for submitting this recipe. In addition to making delicious dishes from our fruit, Ashleigh and her daughters, Erin (4) and Robin (2), are busy canning for winter and making fruit leather. Fun!
Ingredients
4 peaches, ripe
1 cup ricotta
4 slices prosciutto
Salt
Pepper
Good quality olive oil and balsamic
Torn greens
Preparation
Cut peaches in half and remove pit. Divide the ricotta cheese among the four peaches, filling the hole left by the pit. Close peaches and wrap each one with one slice of prosciutto.
Grill peaches over medium heat until cheese softens and prosciutto crisps, a few minutes.
Place one peach on top of a bed of greens. Sprinkle with salt and pepper, drizzle oil and vinegar on top. Serve warm.
Jeff Bordes is Frog Hollow's Director of Sales and Marketing. His goals for Happy Child CSA directly align with its core values which include education, sustainability, and building community. Suggestions or feedback regarding the future of our CSA can be directed to him through this website's contact form.
