Prosciutto Goat Cheese Stuffed Peaches with Thyme Honey.
These Prosciutto Goat Cheese Stuffed Peaches with Thyme Honey are the perfect no-cook summer appetizer that everyone will LOVE. Market fresh peaches stuffed with creamy lemon basil goat cheese, wrapped in salty prosciutto, then grilled. The peaches caramelize, the goat cheese gets melty, and the prosciutto turns crisp. Then each peach is finished with a sweet drizzle of thyme honey. Delicious. These savory, sweet, and salty peaches scream summertime. This recipe is a great way to use up all the peaches from now until early fall.
Like a lot of people, I kind of have a love-hate relationship with Instagram. It’s a platform that’s a HUGE part of running HBH, and in most ways, I’m actually very grateful for it. But because it’s so important to our business, it can also be a bit overwhelming at times. I think it’s probably this way for many people.
All that said, for the most part, I feel pretty lucky because I truly enjoy using Instagram. 90% of the time I’m only using IG to connect more with all of you, and for that reason, I love IG. It’s so much fun for me to sit down at night and interact with you all through Instagram messages, IG stories, and comments. I love seeing the recipes you guys have made, answering questions, and just getting to know you all. Kind of like we are all real-life friends.
It’s the best.
Ok, so my point here? Last week I did a quick poll on Instagram stories asking you all what you’d like to see more of in August. I always think it’s good to include you guys in the recipe development process. Especially since you all are the ones who will (hopefully) be enjoying it!
The majority of those who participated in my poll had pretty similar responses. More easy dinners for busy nights, simple desserts, and summer salads. Honestly, this was to be expected, since easy dinners and dessert recipes are always the most popular here on HBH.
What surprised me? So many of you were also asking for easy appetizers and entertaining menus. Like SO MANY.
That response got me so excited…and it also got me thinking…
One, I obviously need to incorporate more appetizers into the HBH line up…enter these peaches.
Two, maybe I should be doing more monthly dinner menus. Menus for things like dinner parties with friends and holiday gatherings. Would you guys like this??? It’s exciting me, so I’m thinking about how we can incorporate this into some upcoming posts!
Anyway, just giving Instagram a shout out for helping me to connect with you all.
Now on to these peaches. They are so simple, yet so flavorful, and they scream summertime. Here is how you make them.
Start with the goat cheese. You’ll mix it with fresh lemon, basil, and a pinch of black pepper. Nothing crazy here, but it’s a great combo.
Now, halve the peaches (here is how I do it), stuff some of the goat cheese into each peach, wrap in salty prosciutto, and grill both sides until lightly charred. There really isn’t much to it…kind of hard to mess up, but the end result is delish. And if you’re wondering if the goat cheese will melt out of the peaches, the answer is no. Goat cheese doesn’t really melt much, it just turns incredibly soft and creamy. Meaning these are not messy to make.
Once the peaches are off the grill, drizzle them with honey and top with fresh thyme.
The prosciutto turns crisp, while the cheese inside stays super creamy, and the peaches caramelize and become even sweeter. Each bite is filled with the perfect balance of crispy, salty, creamy, and sweet. It. Is. SO. GOOD.
Truly one of my favorite summer appetizers right now.
The other great thing about this recipe? You can prep the peaches ahead of time to make entertaining a breeze. Once the peaches are wrapped in the prosciutto, you can cover and chill in the fridge for a few hours, or up to 1 day…until you are ready to grill and serve.
Additionally, if you don’t have a grill, these can easily be roasted in the oven. Both cooking methods are equally delicious.
And with that, who all is going to put these peaches on their menu for the weekend? They really are a must. Trust me, once you try this recipe, you’ll be making these every other weekend for the rest of the summer!
PS. If you’re like me and really into peaches right now, try this super easy peach dessert.
If you make these prosciutto goat cheese stuffed peaches, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Prosciutto Goat Cheese Stuffed Peaches with Thyme Honey.
The perfect, no-cook summer appetizer that everyone will LOVE. Market fresh peaches stuffed with creamy lemon basil goat cheese, wrapped in salty prosciutto, then grilled.
- 6 ounces goat cheese, at room temperature
- 1 tablespoon heavy cream
- 2 teaspoons lemon zest plus 1 tablespoon lemon juice
- 2 tablespoons chopped fresh basil
- flaky salt and black pepper
- 4 ripe but firm peaches, halved + pit removed
- 8 thin slices prosciutto
- extra virgin olive oil, for drizzling
- 1/4 cup honey
- 2 tablespoons fresh thyme leaves
1. In a medium bowl, stir together the goat cheese, heavy cream, lemon zest, lemon juice, basil, and a pinch of black pepper until it's light and "whipped".
2. Using a melon baller or small spoon, scoop out a 1 teaspoon size ball of peach flesh from each peach. Stuff 1 teaspoon or so of the goat cheese into the hole. Wrap 1 piece of prosciutto around each peach, covering most of the goat cheese. Rub the peaches with olive oil.
3. Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill and immediately drizzle with honey and top with fresh thyme and flaky salt. Serve warm. ENJOY!
*Alternately, you can roast the peaches on a baking sheet in a 425-degree oven for 15-20 minutes, or until the prosciutto is crisp.
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Honey, Peach, and Brie Panini with Bacon Butter.