Grilled Peaches with Prosciutto, Goat Cheese + Balsamic
GRILLED PEACHES WITH PROSCIUTTO, GOAT CHEESE + BALSAMIC
FOOD AS MEDICINE
Stone fruits like peaches, plums and nectarines have been shown to ward off obesity-related diseases such as diabetes, metabolic syndrome and cardiovascular disease. They also have bioactive and phenolic compounds including quercetin and anthocyanins with anti-obesity and anti-inflammatory properties and their soluble fiber helps to reduce LDL cholesterol. The combination of goat cheese prosciutto helps to prevent blood sugar spikes and provide healthy fat and protein to support body composition shift. These can be eaten as an appetizer or over an arugula or baby lettuce salad with extra balsamic reduction and olive oil and served alongside grilled chicken or steak for an easy summer meal!
4 ripe peaches
8 slices pasture raised prosciutto
4 oz goat cheese
Avocado oil spray, for grilling
fresh basil, chopped, for sprinkling
1/2 cup aged balsamic vinegar
Heat the grill to medium. Pit the peaches by cutting in half vertically and twisting to separate into two halves. Remove pit, then cut into quarters. Cut the prosciutto in half lengthwise to create long strips. Place one strip under one peach quarter. Spoon goat cheese into the center of the peach quarter (there should be in indent where pit was removed), then wrap the prosciutto around the center of the peach tightly. Set aside and repeat with all peach quarters. When ready to grill, spray lightly with avocado oil to keep from sticking. Grill for about 2 minutes on each side, until grill marks are seen and goat cheese begins to soften. Remove from heat.
Place the balsamic vinegar in a small saucepan and heat to a boil, then immediately reduce to a simmer. Simmer on low for 15-20 minutes until balsamic has reduce by half and coats the back of a spoon. Allow to cool slightly before drizzling over peaches. Top with chopped basil.
Makes 6 servings (~3 slices each)
Nutrition per serving: 129 Calories, 6g Fat, 9g Carbs, 9g Protein