Grilled peaches are topped with feta cheese crumbles, thin prosciutto strips, balsamic glaze and basil ribbons for a tasty sweet and salty appetizer. Ready in 10 minutes! They’re gluten-free.
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If I almost had you at grilled peaches, then I know you’re going to love them being topped with prosciutto, feta and drizzled with a thick balsamic vinegar glaze and basil ribbons for not only color but, aroma! Sound and look delicious? You’d probably like Basil and Balsamic Glazed Prosciutto Wrapped Melon too!
Balsamic glaze is a must have in my house. I use it for my Sun Dried Tomato and Goat Cheese Crostini and Bruschetta with Cream Cheese. It makes both recipes come alive! Of course I use it for Caprese too.
Grilled Peaches with Feta Cheese
Ingredients
- 2 yellow or white ripe, but firm peaches
- cooking spray
- 4 tbsp feta cheese crumbles
- 2 oz thin prosciutto slices (two slices)
- 1 tbsp balsamic glaze
- 3 basil leaves
Making this delicious appetizer is super easy!
First, preheat your grill to 400F.
Meanwhile, wash and cut the peaches in half. Then, remove the seeds. You may need a knife to remove the seeds.
Next, oil spray the flesh of the peaches. Then place them flesh side down on the grill and grill them for 4-5 minutes.
Then, add one tablespoon of feta cheese crumbles to the center of each grilled peach half.
Then, cut the prosciutto slices into 8 strips. Place two strips on each peach half that is topped with the feta.
Next, drizzle the tops of the peaches with balsamic glaze. Don’t skip this part as it brings all of the flavors together!
Then, layer the basil leaves and roll them. Cut the roll width-wise about four times. Open them and top the peaches with them as shown below.
That’s it! Serve them warm but, they taste good at room temperature too.
What peaches are best for grilling?
Use yellow or white peaches for grilling. Do not peel them first.
Does grilling peaches make them sweeter?
The high heat from the grill softens the flesh and intensifies the natural sugar in the peaches. It aids under ripe peaches to become sweeter too.
Should peaches be ripe before grilling?
The peaches should be ripe but, not soft or they’ll get mushy on the grill.
This is a delicious appetizer to serve at get togethers. It’s a bit fancy but, not complicated. You can prep the peaches earlier in the day, cover them and then dress them up in a matter of minutes after you grill them. They’re a wonderful dish to make when peaches are in season.
You may also like:
Basil and Balsamic Glazed Prosciutto Wrapped Melon
Easy Italian Fruit Salad (Macedonia)
Tropical Fruit Salad with Vanilla Greek Yogurt
Sun Dried Tomato and Goat Cheese Crostini
See more appetizers.
Grilled Peaches with Prosciutto and Feta Cheese
Ingredients
- 2 yellow or white ripe but firm peaches
- cooking spray
- 4 tbsp feta cheese crumbles
- 2 oz prosciutto (2 thin slices)
- 1 tbsp balsamic glaze
- 3 basil leaves
Instructions
- First, preheat grill to 400F.
- Next, prep peaches. Wash and cut them in half (leave skin on.) Remove seeds.
- Then, spray with cooking spray.
- Next, put them flesh side down on grill for four to five minutes.
- Then, remove peaches and put them flesh side up. Add one tablespoon of feta cheese crumbles to each grilled peach half.
- Next, cut prosciutto into 8 strips. Add 2 strips to each peach half.
- Then, drizzle each peach half with balsamic glaze.
- Last, layer the basil leaves, roll and cut them width-wise about four times to make basil ribbons. Place two to three ribbons on each peach half.
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