Cat­e­gory: Side Dish

Plac­er­GROWN ingredients: Meyer Lemons Peaches , Wal­nuts

Served with these Plac­er­GROWN Products: Arugula


  • 8 fresh yet firm tree ripened free­stone peaches
  • Juice of 1 lemon
  • 1/3 cup wal­nut pieces
  • ½ pound Gor­gonzola cheese
  • Optional: 1 ½ ounces thinly sliced pro­sciutto or good bacon

Pre­heat grill to medium heat. Cup the peaches in half and pit. Driz­zle the cut peach sec­tion with the lemon juice. Place the wal­nuts on a bak­ing sheet and toast in the oven until golden, about 15 min. Coarsely chop the wal­nuts and mix with the Gor­gonzola cheese until com­bined. Place peaches, cut sides down, on grill rack coated with cook­ing spray, and grill for about 3 min­utes or until soft and slightly browned. Turn and put a tea­spoon of the Gorgonzola-walnut mix­ture into the mid­dle of each peach and cook 2 min­utes or until heated through. Alter­na­tively, fill the hol­low of each peach with a tea­spoon of the Gorgonzola-walnut mix­ture, wrap each half with a sin­gle layer of pro­sciutto or bacon, and secure with a tooth­pick, if needed. Place on BBQ and grill for about 4–5 min­utes, until cheese is melted and bacon in crisp. Place on a bed of arugula and serve at once.

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