Grilled Peach, Ricotta and Prosciutto Salad
| COURSE | PREP TIME | COOK TIME | TOTAL TIME | YIELDS |
LUNCH/DINNER | 10 MIN | 5 MIN | 15 MIN | 4 - 6 SERVINGS |
INGREDIENTS
4 | ripe but firm peaches/nectarines |
1/4 CUP | Longo's Extra Virigin Olive Oil, divided |
1/2 TSP | each salt and pepper, divided |
1 TUB (125g) | 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.) |
DIRECTIONS
- 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 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.
TIPS & DETAILS
- Per serving (1/6th recipe): 280 calories; 23g protein; 17g fat; 14g carbohydrate; 2g fibre; 11g sugars; 900mg sodium.
Shop For Ingredients
Longos Signature First Cold Pressed Extra Virgin Olive Oil$11.99 deleted regular price $9.99 / 750mL
Nectarines Large$1.99 / Each
Longos Sea Salt Grinder$6.99 / 215g
Longos Black Peppercorn Grinder$8.99 / 100g
Arugula$1.99 / Bunch
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