Griddled peaches with prosciutto & blue cheese

Griddled peaches with prosciutto & blue cheese

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(1 ratings)

Prep: 5 mins Cook: 5 mins


Serves 4
A delicious, fruity dinner party starter

Nutrition and extra info


  • kcal285
  • fat22g
  • saturates8g
  • carbs9g
  • sugars0g
  • fibre2g
  • protein13g
  • salt2.15g
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  • 4 ripe peaches, stoned and quarters



    Sweet, juicy and fragrant, peaches are one of the most beautiful fruit around. Around the size…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g bag of rocket



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 100g blue cheese, crumbled
  • 85g pack prosciutto



    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…


  1. Brush the peach quarters with 2 tbsp of the olive oil and grind a little black pepper over. Heat a griddle pan until really hot, add the peaches, cooking for 2-3 mins on each cut side until caramelised. Set aside.

  2. Toss the rocket in 1 tbsp of the olive oil and pile up with the cheese and prosciutto on 4 plates. Top with the peach quarters. Whisk together the remaining oil and the vinegar, spoon over the salad and serve.

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