These grilled prosciutto-wrapped peaches make me so darn happy.
I mean, just look at how cute they are!
And peaches wrapped in prosciutto? Sign me up.
PLUS!
Fresh baby arugula for a peppery bite, creamy crumbled goat cheese, crunchy roasted pepitas, all finished with a drizzle of balsamic glaze. Yes.
Peach season is here, and I’m ready. I have a bunch of peach recipes coming your way, so prepare yourself.
I love peaches with prosciutto as is — but grill them and it becomes next level.
I’m so in.
For this recipe, the peaches are quartered into thick wedges so they hold up on the grill. Tear each prosciutto slice in half and wrap half a slice around each peach wedge before placing them on the grates. I often use a grill pan to keep everything contained, but you can grill directly on the grates if you prefer.
On the grill, the peaches soften and caramelize while their natural sugars intensify. The prosciutto crisps up, giving you an irresistible sweet-and-salty contrast.
Serve the warm peach wedges over lemon-dressed arugula — a simple toss of fresh lemon juice and olive oil brightens the greens and balances the richness. I love adding crumbled goat cheese for creamy tang; it pairs beautifully with the warm peaches and peppery arugula.
Finish with roasted, salted pepitas for crunch and a drizzle of balsamic glaze for a touch of sweetness and acidity.
Crunch is essential in my salads — it makes the whole thing. This dish strikes a lovely balance: light but satisfying, bright but rich. It’s perfect for a summer lunch, a light dinner, or an elegant side.
While the peaches grill, throw on a few ears of corn or cook a quick chicken breast or shrimp to round out the meal. The grill is hot, so make the most of it.
I’m craving this again already.
Grilled Prosciutto Wrapped Peaches with Arugula
Grilled Prosciutto Peaches
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Ingredients
- 3 peaches, each cut into 4 wedges
- 6 slices prosciutto
- 12 ounces baby arugula
- 2 tablespoons freshly squeezed lemon juice
- ½ tablespoon olive oil
- salt and pepper
- 4 ounces goat cheese, crumbled
- 3 tablespoons roasted, salted pepitas
- balsamic glaze, for drizzling
Instructions
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Preheat the grill to medium heat, about 350–400°F (175–200°C).
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Slice the peaches in half, remove the pits, then cut each half into two wedges so you have four wedges per peach. Tear or cut the prosciutto slices in half.
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Wrap half a slice of prosciutto around each peach wedge. Place the wrapped wedges on a grill pan or directly on the grill grates.
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Grill the prosciutto-wrapped peaches, turning every few minutes, for about 10–12 minutes until the prosciutto is crisp and the peaches are softened and caramelized.
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While the peaches grill, toss the arugula with lemon juice, olive oil, and a pinch of salt and pepper.
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Remove the peaches from the grill and arrange them over the dressed arugula. Crumble goat cheese over the top, sprinkle with pepitas, and drizzle with balsamic glaze.
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Serve family-style on a large platter or plate individual portions with a handful of arugula and two to three peach wedges. Enjoy!
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