When I think about making this dish I think about the time of year. It’s summer and the windows are open, its warm but not stifling and there’s a cool breeze coming through the screens. It’s that sweet spot between lunch and dinner, where you feel a slight hunger pang but not enough to gorge on a full meal. Snack time. It’s time for something sweet, no savory, maybe salty, earthy, what about some spice? This dish encompasses every aspect of your indecisive appetite.
There are a handful of foods that are intrinsically linked to certain seasons. Savory squash dishes in the fall, rich carb-heavy root vegetables in the winter, ramps(!), asparagus and peas in the spring and of course, grilled peaches in summer. I mean these are all no-brainers, yes?
While peaches can be served countless ways, this recipe sticks to the basics. I’m talking salty prosciutto + sweet peaches + earthy goat cheese + peppery, spicy honey = new summer go-to, basics. This recipe is so simple to throw together and so packed with summer flavor in every bite its unreal.
- 1 tsp Sambal Oelek (Sriracha or any chili paste will also work)
- 2 tbsp agave (honey will also work)
- 2 peaches, cut into 5 pieces
- 3-4 slices prosciutto, each slice should be cut into 3 1-inch strips
- 2 oz goat cheese, crumbled
Combine Sambal Oelek and agave into a small mixing bowl and whisk until thoroughly incorporated
Cut peaches into 5 pieces, discard the core and set slices aside
Cut your prosciutto strips vertically into 3 1-inch slices
Once peaches and prosciutto are cut, begin heating a medium grill (or sauté) pan over med-high heat
As your pan heats up, begin tightly wrapping the prosciutto around the middle of the peaches
Once all peaches are wrapped, begin placing each slice on the hot pan and grill each side for 2 minutes
After 2 minutes on each side, remove from the pan and let peaches cool for 5 minutes
Once cooled, garnish with crumbled goat cheese and spicy honey, and serve