6.15.2018
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
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Combine Sambal Oelek and agave into a small mixing bowl and whisk until thoroughly incorporated
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Cut peaches into 5 pieces, discard the core and set slices aside
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Cut your prosciutto strips vertically into 3 1-inch slices
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Once peaches and prosciutto are cut, begin heating a medium grill (or sauté) pan over med-high heat
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As your pan heats up, begin tightly wrapping the prosciutto around the middle of the peaches
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Once all peaches are wrapped, begin placing each slice on the hot pan and grill each side for 2 minutes
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After 2 minutes on each side, remove from the pan and let peaches cool for 5 minutes
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Once cooled, garnish with crumbled goat cheese and spicy honey, and serve
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