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Grilled Peach, Blue Cheese Prosciutto

8 thin slices prosciutto, halved lengthways
2 ripe peaches, each cut into 8 wedges
125g blue cheese, cut into16 wedges
Cracked black pepper to taste
2 tablespoons olive oil
Caramelised balsamic vinegar, to serve (see recipe below)
Mint, to garnish

Lay prosciutto slices on a clean surface. Place a peach wedge and a cheese wedge at the short end of each piece of prosciutto. Season with pepper. Roll up to enclose. Drizzle with oil. Turn to coat.
Heat a char-grill pan over medium heat. Add peach parcels. Cook for 2 minutes, turning on all sides, until lightly browned and cheese begins to melt. Arrange on a platter. Serve with vinegar. Top with mint.


250 ml good quality balsamic vinegar (Mazetti 3 or 4 leaves)
3 -6 tablespoons caster sugar
2-4 tablespoons brown sugar

Place all ingredients into a small saucepan and heat on a low/medium heat until sugar has dissolved. Turn the heat up to high until boiling and cooking for 5-10 minutes until the mixture has thickened slightly (it should be reduced by half). Test it by placing a small amount on a cold spoon and see how the mixture thickens with cooling. It should start to become darker as it thickens and run on the spoon less easily. Pour into a bottle.

You can buy caramelised balsamic vinegar by the bottle at supermarkets ($9), on-line or at Farmer’s Markets, however it is very expensive (up to $20 a bottle). Much cheaper to buy a good quality balsamic vinegar(4 leaves) at $5-$6 and make your own.

Caramelised balsamic vinegar can not only be used to dress salads but is also nice as a dip with warm bread and olive oil, drizzled over strawberries and ice-cream, used to marinade meats such as lamb, steak and chicken, drizzled over steamed or roasted vegetables or served with cold meats.

These tasty little parcels are simple bites for summer dining. Our family loves blue cheese and the combination of sweet, salty and crunchy will have everyone cheering for more! If you aren’t a fan of blue cheese swap for Brie or Camembert.

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