Prosciutto wrapped Peaches with Balsamic Honey Reduction - photo by Amy Koch

I was at a friend's house for dinner and we were planning to make some stuffed figs as an appetizer... but upon returning from the store we realized we had forgot to buy the figs. 

We looked around the kitchen to see what else we could use.  There were some perfectly ripe peaches in my friend's fruit bowl which I thought would compliment the saltiness of the prosciutto perfectly...

The combination was delicious.  Try it at your next dinner party or as a fun snack for a night in.  We sliced up the peaches and served them raw, but you could also throw them on the grill to add another depth of flavor.  Just be sure that they are not too ripe or they could fall apart.


  • 2 ripe peaches, cut into wedges
  • 4 ounces of Gorgonzola
  • 16-24 arugula leaves
  • 4-6 full slices of prosciutto

For the balsamic honey glaze:

  • 1/2 cup of balsamic vinegar
  • 1 tablespoon honey


For the glaze, place the balsamic and honey into a small saucepan over medium heat.  Allow to simmer just until sauce begins to thicken.  It only takes a few minutes, be sure not to over cook.  If it becomes too thick, thin with more balsamic.





Cut the prosciutto into 2 inch by 4 inch strips; you don't need to be exact, as long as you can wrap them around the peach wedges.  Lay the prosciutto strips on the counter, place 1-2 arugula leaves on top of the prosciutto strips. 





Place peach wedge on top of the arugula and dollop each peach wedge with some Gorgonzola, about a teaspoon for each.  Wrap up each wedge with the prosciutto so that the arugula and Gorgonzola are held together.  Drizzle with the balsamic honey glaze.


AuthorAmy Koch