Recipes

Grilled Peach, Ricotta and Prosciutto Salad

:10 min

:15 min

Serves 4 to 6

4 ripe but firm peaches

1/4 cup Longo’s Extra Virgin Olive Oil, divided

1/2 tsp each salt and pepper, divided

1 tub (142g) Longo’s Baby Arugula

1 cup Longo’s Ricotta Cheese

1 pkg (125g) Longo’s Signature Dry-Cured Prosciutto

3 tbsp Longo’s Balsamic Glaze (approx.)

•Toss peaches with 1 tbsp of the oil and 1/4 tsp each of the salt and pepper (cut peaches into quarters if easier). Place on preheated greased grill over medium-high heat. Grill for about 5 minutes, turning occasionally, until grill marked and tender. Remove to cutting board. Cut into 1/2-inch-thick slices.
•Spread arugula onto large platter and toss with remaining oil, salt and pepper. Spoon ricotta all over. Lay prosciutto and then peach slices overtop. Drizzle with balsamic glaze to serve.

Per serving (1/6th recipe): 280 calories