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grilled appetizer with peaches

Grilled Nectarine & Prosciutto Crostini with blue cheese

  • Author: Jess Pryles
  • Yield: makes 10 pieces 1x



10 slices of thick cut bread

3 nectarines, sliced into segments

6 thin slices prosciutto

1/3 cup blue cheese crumbles

2 tablespoons honey

1/4 cup basil leaves

3 tablespoons olive oil

salt to taste


  1. Place the nectarine segments in a bowl and drizzle with some of the oil and a pinch of salt. Toss to coat all the pieces.
  2. Heat a grill for high heat grilling, about 450-500 degrees.
  3. Brush the pieces of bread well with olive oil, and place on the grill for 1-2 minutes until grill marks have developed, making sure it doesn’t burn. Turn the bread over and repeat on opposite side, then remove from heat.
  4. Place the nectarine pieces onto the grill, cooking for 1-3 minutes until grill marks develop, making sure they don’t burn. Turn each slice over to get grill marks on the other side, then remove from heat.
  5. To assemble the crostini – Lay the pieces of bread on a serving plate. Place the nectarine segments evenly across the bread. Tear the prosciutto into the gaps between the nectarines. Top with blue cheese crumbs, basil leaves and a sprinkle salt (if desired). Drizzle with honey and serve immediately.