Grilled Peaches with Mozzarella, Basil and Prosciutto

By Mise en Place
December 7, 2011
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Author Notes: This is a delicious bite that my Sister-in-Law turned us on to last Winter.Mise en Place

Serves: 6-8

  • 3 Peaches
  • 7 ounces Fresh Mozzarella
  • 24 Fresh Basil Leaves
  • 1/4 pound Thin Prosciutto
  • 1 cup Balsalmic Vinegar
  1. Slice each Peach into eight equal slices.
  2. Prepare twenty-four separate Basil leaves, 1 tsp. Mozzarella slices, and 4-gram pieces of Prosciutto long enough to wrap the other ingredients as shown.
  3. Gently simmer the Balsamic Vinegar in a small sauce pot over medium heat. Reduce by half, or until the vinegar takes on a syrupy quality and coats the back of a spoon. Remove from heat.
  4. Cook sliced Peaches briefly over medium hot grill (or pan) only until they barely begin to soften and gently caramelize. Maintain some firmness.
  5. Bundle each grilled Peach slice, Mozzarella slice, and Basil leaf with a piece of Prosciutto. Drizzle with Balsamic reduction.

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