I’m sort of bummed that the season of fresh local peaches is almost over.
I have really been diggin’ the grilled peach.
And I certainly never say no to prosciutto!
It was actually somewhat chilly the past couple of days here in the Queen City.
Well, chilly for North Carolina in September.
And football season has arrived.
So I am looking forward to the cooler fall temperatures.
And football food like pot roast, and chili and beer brewing and not sweating my butt off over a hot brew pot!
I am also kicking and screaming and digging my nails in to fight the demise of summer and all of its wonderful produce.
I do love fall.
But I know what happens when all the leaves are gone.
We all know that I do NOT like to be cold.
So, join me in the protest against the end of summer and grill you up some peaches before they are gone!
Grilled Peach, Prosciutto and Goat Cheese Crostini
The ingredient amounts will vary depending on how many you want to make. The ingredients and directions are for 1 crostini.
Have and pit each peach, toss in balsamic vinegar and grill 3-4 minutes each side.
1 slice of toasted french bread
2 slices of grilled peaches
1 slice of prosciutto
1 oz of goat cheese
3-4 arugula leaves
Spread goat cheese on toast, top with 2 slices of peaches, one piece of prosciutto and toss on arugula.
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