Recipe information
Yield
Makes 4 (first-course) servings
Ingredients
Nonstick vegetable oil spray
4 firm but ripe large peaches, halved, pitted
2 tablespoons extra-virgin olive oil
8 very thin slices pecorino cheese (each about 2x2 inches, shaved with vegetable peeler from large wedge)
4 thin slices prosciutto, halved lengthwise
Preparation
Spray grill rack with nonstick spray; prepare barbecue (high heat). Brush peach halves with oil and sprinkle with salt and pepper. Grill peaches until lightly charred, about 2 minutes per side. Place on large plate, skin side down; top each with cheese slice and drape with prosciutto. Serve immediately.
