Grilled Peaches with Ricotta, Crispy Prosciutto & Basil (Primal/Paleo, AIP, Whole30 Adaptable)
Oh man, it’s peach season, my favorite! I know I say they’re all my favorite – strawberries, blueberries, cherries – and that’s because they are. I love summer fruits, probably because I don’t eat all that much sugar otherwise, so I am in HEAVEN right now.
The idea for this appetizer – or breakfast/brunch, my son Nathan and I had this for breakfast just today – hit me at the grocery store. I was shopping for ingredients to take to an outdoor party this past weekend and peaches led to basil led to ricotta led to crispy prosciutto for the right balance of sweet/creamy/crunchy/salty.
We had a lot of fun eating this so I promised to post the recipe.
Pardon my quick phone pics of the dish, I fully plan to remake and re-photograph it, but I thought I should post it ASAP while peaches are soooooo good. So stay tuned for better photos.
Here are my adaptation suggestions for those of you who don’t eat dairy and/or are avoiding sweeteners and/or are avoiding seeds. SUPER ADAPTABLE and delicious in all forms because let’s face it, this is about the peaches!
- Paleo/Dairy-Free: skip the ricotta or sub coconut yogurt or a creamy cashew “cheese” puree (soak cashews in water overnight, drain, puree in a high-powered blender adding water as needed to create a creamy smooth spread; season with salt and/or maple syrup or honey to taste).
- Autoimmune Protocol/AIP: skip the ricotta or sub coconut yogurt. Skip the pepitas in the pesto.
- Whole30: skip the ricotta or sub coconut yogurt (and do not add honey to yogurt).
I get lovely notes from you thanking me for and encouraging more substitution/adaptation notes and I’ll continue to include and expand them.
I’m also including TONS of tips and subs in the Project Vibrancy Meals meal plans I’m developing and launching September 1 (with a HALF-OFF PRE-SALE from July 20-25!). The meal plans are primarily paleo and gluten-free, but I include suggestions for AIP and Whole30 substitutions as well as for replacing pork and eggs.
Above and below is a sneak peak of what a plan looks like. Thanks to my friend, designer Kim Kalina of Green Olive Design, they are beautiful.
Sign up here to read more and be notified of the half-off pre-sale (which will also include a one-week FREE meal plan). I’m currently surveying a group of early sign-ups and am getting awesome feedback – seriously, you guys are the best. I’m making adjustments based on the feedback and am SO EXCITED to finally be launching something I’ve worked so hard on.
I’ll be answering questions about Project Vibrancy Meals LIVE on my Fresh Tart Facebook page at 7 pm this Thursday, July 13, 2017. If you have questions, leave me a note below.
Until then, dive head first into these peaches! If you don’t have a grill, don’t fret – I broiled some just this morning, took just a few minutes and they were fab.
Grilled Peaches with Ricotta, Crispy Prosciutto & Basil (Primal/Optional Paleo, AIP, Whole30)
Serves 4 (can be easily doubled or more)
Note: To broil peaches instead of grilling them, adjust rack to second position from top of oven. Preheat high broiler, put halved peaches on a baking sheet, brush with oil, and broil – watching closely – for a few minutes until browned in spots. (Pictured above.) That’s it! xo
2 ounces thinly sliced prosciutto
8 ounces whole milk ricotta (my favorite is hand-made, check Whole Foods, local co-ops or cheese shops; substitute coconut yogurt for dairy-free)
1 tablespoon raw honey (optional; skip for Whole30)
1 cup packed basil leaves
1/3 olive oil (plus more for grilling peaches)
1 tablespoons raw or toasted pepitas (skip for AIP)
1/2 teaspoon sea salt (plus more for grilling peaches)
2 ripe peaches (or nectarines)
freshly ground black pepper (skip for AIP)
Preheat oven 400F. Line a baking sheet with parchment paper. Preheat grill.
Separate prosciutto slices and lay them side-by-side (not overlapping) on baking sheet. Bake for 10 minutes and check – prosciutto will become crispy depending on how thin the slices are. Keep baking until slices are deeply browned and crisp. Cool on the pan until ready to use, then break into bite-sized shards. (Can be made up to a day ahead; cool completely and store in a plastic bag in the refrigerator. Bring to room temperature before serving.)
While prosciutto bakes, in a small bowl, stir together ricotta and honey. (Can be made up to a day ahead; cover and refrigerate. Bring to room temperature before serving.)
Add basil, olive oil, pepitas, and salt to the bowl of a blender or food processor. Process until smooth. Add more salt if needed. (Can be made up to a day ahead; cover and refrigerate. Bring to room temperature before serving.)
Just before serving, halve the peaches and brush lightly with olive oil. Grill for 4-5 minutes over medium-high heat, long enough to create scorch marks and warm peaches through.
Spread ricotta evenly across a small platter. Nestle peaches into the ricotta, top with crispy prosciutto shards, and drizzle with pesto. Grind black pepper over the top and serve immediately.
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