Grilled Prosciutto Wrapped Peaches with Arugula

When peach season arrives, I can’t resist making my Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese, it’s become our family’s favorite way to celebrate summer’s sweetest fruit.

You’ll be amazed how quickly this restaurant-worthy dish comes together with just a handful of fresh ingredients.

Why These Grilled Prosciutto Wrapped Peaches Feels Like Summer on a Plate

I absolutely adore how this Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese combines contrasting flavors that somehow work in perfect harmony.

You get juicy caramelized peaches, crispy salty prosciutto, peppery greens, and creamy tangy cheese, all in one spectacular bite that never fails to impress my dinner guests.

While you’re planning your summer menu, I highly recommend trying my Fresh Peach Mozzarella Salad for another delightful way to showcase peak-season peaches.

You might also want to check out my Easy Summer Peach Fritters if you have extra peaches that need using up after making this grilled masterpiece.

Ingredients You Need for Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese

For your Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese, you’ll need:

• 3 large ripe peaches – I prefer freestone varieties that slip easily away from the pit. Look for peaches that give slightly when pressed but aren’t mushy.
• 6 thin slices prosciutto di Parma – Quality matters here! You want paper-thin slices that will crisp beautifully on the grill.
• 8 ounces fresh baby arugula – Wild arugula works too, though it has a more intense peppery bite.
• 2 tablespoons fresh lemon juice – Always use freshly squeezed; bottled just doesn’t compare.
• 1 tablespoon extra virgin olive oil – A good quality oil makes a noticeable difference.
• 4 ounces soft goat cheese – I buy the log-style and crumble it myself for the best texture.
• 3 tablespoons roasted pepitas – You can substitute with toasted pine nuts or chopped walnuts.
• 2 tablespoons balsamic glaze – Store-bought works perfectly, or make your own by reducing balsamic vinegar.
• Sea salt and freshly ground black pepper – To taste

How to Make Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese

Creating Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese couldn’t be simpler, I promise you’ll have this gorgeous dish ready in under 30 minutes:

1. Prepare your grill by heating it to medium heat (around 375°F). I like to clean the grates well and give them a light oil coating to prevent sticking.
2. Prep the peaches by washing and cutting each one in half, removing the pit, then cutting each half in half again to create thick wedges. You should have 12 substantial pieces that won’t fall through the grill grates.
3. Prepare the prosciutto by carefully separating each slice and tearing or cutting them in half lengthwise. You want pieces that will wrap around each peach wedge with slight overlap.
4. Wrap each peach wedge with half a slice of prosciutto, securing it gently. Don’t wrap too tightly – the prosciutto will shrink as it cooks and could squeeze the peach.
5. Grill the wrapped peaches for 10-12 minutes total, turning every 2-3 minutes. You’ll know they’re ready when the prosciutto becomes golden and crispy, and the peaches start caramelizing at the edges.
6. Meanwhile, prepare your arugula by gently tossing it with lemon juice and olive oil in a large bowl. Season with a pinch of salt and pepper – the acid from the lemon will slightly wilt the greens.
7. Assemble your dish by arranging the dressed arugula on a large platter or individual plates, topping with the warm grilled peaches, crumbled goat cheese, and pepitas. Finish with a drizzle of balsamic glaze.

My Go-To Method for Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese

My secret to perfect Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese lies in choosing peaches that are ripe but still firm, they should smell fragrant at the stem end but not give too much when pressed.

I always let my goat cheese come to room temperature before crumbling, and I dress the arugula just before serving to prevent wilting.

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What can I substitute for goat cheese in this recipe?

Fresh mozzarella, ricotta, or even feta work wonderfully. If you prefer a milder flavor, try mascarpone or cream cheese.

Each brings its own personality to the Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese.

How do I store leftover grilled peaches?

Store any leftover components separately in the refrigerator for up to 2 days.

The grilled peaches can be enjoyed cold or gently rewarmed, though the prosciutto won’t be as crispy after storage.

Can I use a grill pan instead of an outdoor grill?

I often use my cast-iron grill pan when I want to make this indoors.

Heat it over medium-high heat and follow the same timing, you’ll still get those beautiful grill marks and caramelization.

You can find all my favorite summer recipes and more on my Pinterest, I’m always sharing new ideas for making weeknight dinners special.

How I Love to Serve My Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese

I serve my Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese as a light summer dinner when the weather’s too hot for heavy meals.

It’s become our go-to dish for backyard gatherings and date nights on the patio.

Sometimes I’ll add grilled chicken or serve it alongside crusty bread to make it more substantial for hungrier appetites.