This week's featured recipe and tips by:

Terra Stoich


Culinary Resource Coordinator at Central Market Mill Creek

Terra, named Mill Creek’s Culinary Coordinator in May 2014, was most recently the assistant manager of the extensive Deli at Central Market Shoreline.  She’s been in the restaurant business for more than 20 years. In college, she realized she coveted her cookbooks more than her school books, and the rest is history. She loves to share recipe ideas and ingredient tips with customers. “Nothing is more satisfying than introducing people to foods that they absolutely love and otherwise may never have come across.” She has a particular affinity for home-style comfort and breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Grilled Pork Chops with Lavender and grilled leeks.

To grill leeks, slice them lengthwise, rinse well, drizzle with olive oil and season with salt and pepper.

To transform this dish into a more sophisticated dessert, skip the prosciutto and sweeten the ricotta lightly with honey.  ​

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Recipe

Healthnotes®
Recipe

Grilled Peaches with Ricotta and Prosciutto

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Rating: 4.6/5 (5 votes cast)

Ingredients

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  • 4 large peaches, ripe but still firm, halved, pitted
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup fresh ricotta
  • 1/2 teaspoon roughly chopped fresh thyme, plus extra to garnish
  • 4 thin slices prosciutto, halved lengthwise
  • Salt and freshly ground black pepper

Directions

Heat grill to high and oil rack.
Brush cut side of peaches with oil and grill, cut side down, just until nicely marked.
In a small bowl, stir together ricotta and thyme. Lightly season with salt and pepper.
Place peaches cut side up on a plate.
Sprinkle with ricotta and drape one piece of prosciutto over each half.
Garnish with thyme.
Serve warm or room temperature as a first course.

Recipe from Central Market Mill Creek - Culinary Resource Center
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