Chef Marc Suennemann (Chateau Elan Inn, Braselton, Georgia)
Yield 16 pieces
Blended oil (see Chef’s Tips on blended oil, this page)
4 Georgia peaches, halved and pitted
8 thin slices prosciutto di Parma
16 fresh basil leaves
½ pound fresh chevre goat cheese
4 tablespoons aged balsamic vinegar (see Chef’s Tips on reduction, this page)
Preheat a grill on high. Use a pastry brush to lightly coat the peach halves, cut-side only, with blended oil. Once the grill is extremely hot and clean, grill the peaches, cut-side-down, for about 2 to 3 minutes until the peaches have dark grill marks. Remove from the grill, cut each in half, again, and reserve. Slice the prosciutto into 16 strips, each about 2 inches wide and approximately 6 inches long. To assemble, secure the basil leaf and ½ ounce of goat cheese on top of a peach quarter, and wrap with one strip of prosciutto. Before serving, drizzle some fine, aged balsamic vinegar or balsamic reduction over the top.