Recipe: Grill Prosciutto-Wrapped Nectarines With Ricotta And Basil

Recipe: Grill Prosciutto-Wrapped Nectarines With Ricotta And Basil

You’re going to love this one! So simple and yet so elegant!


2 Ripe (but not soft) nectarines - you can also use freestone peaches

3 Thin slices prosciutto (or more as needed) torn into ribbons

Bamboo skewers soaked in water for 20 minutes

1 Pint whole milk ricotta cheese

1 T extra virgin olive oil for drizzling

Coarse sea salt and freshly ground black pepper to taste

1 T fresh basil leaves chiffonade


  1. Preheat grill for medium high heat and lightly oil grate.
  2. Cut nectarines in half and remove stones. To do this, slice nectarine along parting line, then twist. Cut each half in half again.
  3. Wrap prosciutto around each section. Secure with skewers.
  4. Grill nectarines, turning often, until prosciutto gets a little crisp around the edges and nectarines begin to caramelize - about 6 minutes.
  5. To serve, spoon ricotta onto serving plates. Remove skewers from nectarines and place around cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper. Garnish with basil.

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