Grilled Stone Fruit and Prosciutto

This delicious appetizer is easy to prepare while you wait for the grill to heat and pairs wonderfully with our S.I.N. Rosé.


  • 4 peaches, washed & cut in 6ths
  • 12 thin slices of prosciutto, halved lengthwise
  • Trefethen extra virgin olive oil
  • salt to taste


  • 1Preheat grill to high. In a large mixing bowl, toss peaches with salt and olive oil. Grill on the cut sides to get nice grill marks and a smoky flavor, about 2 minutes total. Do not cook until tender. Remove from grill and let cool to room temperature. Wrap with cut prosciutto.
  • 2Artfully arrange pieces on your favorite platter, drizzle with Trefethen olive oil, and enjoy!

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  • Summer Melon and Prosciutto

  • Salted Cucumber with Pickled Ginger