Grilled peach and prosciutto

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Grilled peach and Prosciutto

  • Servings: 9
  • Difficulty: easy
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“Look up in the sky it’s a bird it’s, a plane it’s a…….. Baseball?”

Yup it’s that time of year again….. the ALCS and NLCS games are on (that’s baseball for those who don’t know)to see who goes to the World Series to play for all the marbles and since my home town team The Toronto Blue Jays are playing in the ALCS I am more interested than I normally would be.

Now I know that the norm for a baseball game is chicken wings, popcorn, nachos etc. but since I did that last week I thought I would do something a bit different this time around— at least as far as an appetizer is concerned and since I wanted to watch the game as well I opted for something simple.

Here’s how we do this one.

Shopping List:

  • 1 Cup Ricotta cheese
  • 1 Semi ripe Peach
  • 1 Teaspoon Cayenne pepper
  • 1/2 Teaspoon ground Black pepper
  • 1 Teaspoon granulated Garlic
  • 9 Half slices of Prosciutto
  • 1 small loaf of French bread

Putting it all together:

  1. Preheat your grill to 350 degrees
  2. Slice the peach into 9 equal parts
  3. In a mixing bowl combine all remaining ingredients, except the bread, and mix well
  4. Grill the peaches for approximately 5 minutes
  5. When cooled enough to handle wrap a half slice of Prosciutto around each peach slice
  6. Slice the french bread on the bias and spread the Ricotta cheese mixture on each slice
  7. Place a grilled peach slice on each piece of bread
  8. Enjoy

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time………

                          Bon Appetit

Cheese stuffed cedar planked figs wrapped with Prosciutto

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I thought I would continue the “simple but tasty” apps path with another one I happen to have stolen from Chef Ted Readers dynamite BBQ book and the fact that this one uses a part of the noble pig, in this case Prosciutto, is no mere coincidence. Now to be honest I have never really eaten figs other than in Fig Newton cookies and I have not really seen them outside of an old movie or two where some Bedouin sheikh is lounging on an overstuffed pillow watching some dancing girls and munching on fresh figs but over the past few months I have started to see them being sold in more and more grocery stores and they reminded me of this particular recipe and so I thought I would pass it on to you…… oh and of course this is not the original recipe in Chef Ted’s book since I have tweaked it to my own tastes.

Ingredients:

Untreated 12 inch Cedar plank soaked overnight

1/2 cup creme de cassis

1 Tablespoon cracked black peppercorns

12 Medium to large fresh black or green figs, halved lengthwise

3/4 cup Goat cheese

3/4 cup crumbled Blue cheese

Four ounces sun dried tomatoes, chopped

1 green onion finely chopped

1/2 cup baby spinach, chopped

1 teaspoon chopped garlic

1 tablespoon fresh Sage, finally chopped

Salt and freshly ground pepper

12 thin slices Prosciutto

Liquid honey to drizzle (optional)

Putting it all together:

In a small flat shallow dish put the creme de cassis and sprinkle the cracked peppercorns on top

Add the figs, cut side down, and marinade for about an hour

While the figs are marinating soak the sun dried  tomatoes in hot water until they are reconstituted (about 20 minutes)—— there is nothing like biting into a rubbery piece of sun dried tomato…. well maybe there are a few things but that’s for another day.

Pre heat the BBQ to 450 degrees

In a medium bowl mix all the other ingredients, except the Prosciutto and honey.

Take one half of a fig and place a good amount of the cheese mix on it and then top with the other half and wrap in Prosciutto. Secure with a toothpick

Repeat until all the figs are stuffed and wrapped

Place the figs on a cedar plank and place in the BBQ for five to six minutes or until the cheese starts to ooze

Place on a platter and drizzle with honey if using it.

The great thing about this recipe is that the figs can be assembled a day in advance and brought out to come to room temperature for 30 minutes before grilling.

So there you have it another “simple but tasty recipe for the grilling season and beyond”

So until next time…………

                                                         Bon Appetit