Now this is easy! Just what I need when I don't have a kitchen and grill most of our meals outdoors. This was the first course Debbie served when I was at her home for dinner the other night. Fresh figs were not available, so she substituted ripe, sweet peaches. Served with toasted baguette slices and fresh goat cheese, it was so good I just had to make it myself.
Start by halving the peaches. Brush with canola oil and grill until the peaches get caramelized. Once off the grill, drizzle with a little good quality Balsamic vinegar and fill the peach cavity with shreds of Proscuitto and fresh basil. Serve with toasted baguette or ciabatta bread and fresh goat cheese.
Recipe by Debbie Webster
Start by halving the peaches. Brush with canola oil and grill until the peaches get caramelized. Once off the grill, drizzle with a little good quality Balsamic vinegar and fill the peach cavity with shreds of Proscuitto and fresh basil. Serve with toasted baguette or ciabatta bread and fresh goat cheese.
Recipe by Debbie Webster
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