Grilled Stone Fruit with Prosciutto and Sheep’s Cheese

By ldelmas

Serves 4-6

Ingredients

• 8 ripe but firm apricots, peaches,&/or plums, halved and pitted
• Cat Cora’s Kitchen by Gaea Sitia DOP Greek Extra Virgin Olive Oil for brushing and drizzling
• Kosher salt and freshly ground black pepper to taste
• 8 paper-thin slices prosciutto cut in half cross-wise
• 1/2 cup Kasseri cheese or other sheep’s cheese shavings

Preparation

Step 1

Prepare a fire in a charcoal grill or preheat a gas grill on high.

Brush each apricot half with olive oil and sprinkle with salt and pepper. Place on a shot area of the grill for 1 minute on each side, to lightly grill-mark the apricots.

Remove from the grill when they’re just warm and place on a warmed platter. Drape the prosciutto lightly over the apricots so you can se a big of he fruit. Lay the pieces of cheese over the prosciutto. Lightly drizzle olive oil over the fruit, cheese, and prosciutto and serve immediately.