Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese.

These grilled prosciutto wrapped peaches make me so darn happy. I mean, just look at how cute they are! Plus, peaches wrapped in pork. This I can get behind. PLUS! Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES. Peach season is here and […]

The post Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese. appeared first on How Sweet Eats.

These grilled prosciutto wrapped peaches make me so darn happy.

grilled prosciutto wrapped peaches with arugula and goat cheese

I mean, just look at how cute they are!

Plus, peaches wrapped in pork. This I can get behind.

peaches wrapped in prosciutto

PLUS!

Fresh arugula greens that provide the perfect bite, crumbly goat cheese, crunchy pepitas, all drizzled with a balsamic glaze. YES.

Peach season is here and I am also here. For it, that is. I have a ton of peach recipes so just get ready.

prosciutto wrapped peaches

I like peaches with prosciutto as it is. But then, we go and grill them?

I’m so in.

In this recipe, the peaches are quartered – I like big thick slices that hold up well on the grill. You wrap half of a slice of prosciutto around the peach wedge and throw it right on the grates. I actually used my grill pan because it was an easy way to keep everything contained. But I’ve also made it without the grill pan and it’s perfect.

arugula and fresh lemon

The peaches get soft, a bit caramely and even sweeter. The prosciutto gets crisp and crunchy. The sweet + savory combo is just insanely good.

crispy prosciutto wrapped peaches

And then! Then you’re going to spritz some arugula with fresh lemon. This is the best way to eat arugula, in my opinion. It’s just so… easy. And light. And refreshing. Also, it’s ridiculously simple. 

Arugula tossed in fresh lemon juice is a great base for so many dishes. Put it in your recipe arsenal!

I like to add goat cheese for that creamy tang. It complements the warm peaches and peppery arugula very well.

grilled prosciutto wrapped peaches with arugula and goat cheese

Finally, a sprinkle of roasted pepitas! Because everyone needs some crunch on their salad.

Seriously, I would die without crunch in my salad.

Actually, that’s dramatic. I just wouldn’t eat salad without crunch in my salad. You know? It makes the entire thing.

grilled prosciutto wrapped peaches with arugula and goat cheese

This is the perfect summer lunch or dinner. It’s different and flavorful. It’s not too heavy but it’s satisfying enough. It tastes like heaven!

You can also use it as a side dish too. I like to add a few ears of corn to the grill while I’m doing the peaches, so that rounds everything out. But you could also add chicken breast or even some shrimp if you like. The grill is already hot, so you may as well do it!

grilled prosciutto wrapped peaches with arugula and goat cheese

I’m craving it again already.

grilled prosciutto wrapped peaches with arugula and goat cheese

Grilled Prosciutto Wrapped Peaches with Arugula

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Grilled Prosciutto Peaches

These grilled prosciutto wrapped peaches are perfectly sweet and savory! Serve over a bed of lemon arugula with goat cheese and pepitas.
Course Salad
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 2 to 4 people
Author How Sweet Eats

Ingredients

  • 3 peaches, each cut into 4 wedges
  • 6 slices prosciutto
  • 12 ounces baby arugula
  • 2 tablespoons freshly squeezed lemon juice
  • ½ tablespoon olive oil
  • salt and pepper
  • 4 ounces goat cheese, crumbled
  • 3 tablespoons roasted, salted pepitas
  • balsamic glaze, for drizzling

Instructions

  • Preheat the grill over medium heat - to about 350 or 400 degrees F.
  • Slice the peaches in half and remove the pit. Slice the halves in half again, so you have 4 wedges for each peach. Tear or cut the prosciutto slices in half.
  • Wrap half of a slice of prosciutto around each peach wedge. You can place the peaches on a grill pan or grill directly on the grates.
  • Place the prosciutto wrapped peaches on the grill and cook, turning every few minutes, for about 10 to 12 minutes, until the prosciutto is crispy and cooked.
  • While the peaches are on the grill, toss the arugula with the lemon juice and olive. Season it with a pinch of salt and pepper.
  • Remove the peaches from the grill and serve on top of the arugula. Crumble the goat cheese on top. Sprinkle on the pepitas. Drizzle some balsamic glaze over the peach wedges.
  • You can serve this on a big platter where people can scoop it up themselves, or plated with a handful of arugula on the plate and 2 or 3 peach wedges. Enjoy!

grilled prosciutto wrapped peaches with arugula and goat cheese

This is my love language.

The post Grilled Prosciutto Wrapped Peaches with Arugula & Goat Cheese. appeared first on How Sweet Eats.

Crispy Orzo with Artichokes and Lemon.

It’s here!! This crispy orzo pot, a flavor explosion, is fiiiinally here. Crispy orzo with artichokes and creamy goat cheese and zesty lemon and crunchy prosciutto. Doesn’t that sound like the best party in your mouth? Come watch me make it on instagram today! Gosh I just love anything with artichokes. Okay so I promise […]

The post Crispy Orzo with Artichokes and Lemon. appeared first on How Sweet Eats.

It’s here!! This crispy orzo pot, a flavor explosion, is fiiiinally here.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

Crispy orzo with artichokes and creamy goat cheese and zesty lemon and crunchy prosciutto. Doesn’t that sound like the best party in your mouth?

Come watch me make it on instagram today!

crispy orzo

Gosh I just love anything with artichokes.

Okay so I promise I’m not turning into a pasta blog. This is another dish that I made waaaay before our quarantine, but it works out well if you have a few pantry ingredients! You can sub rice or even couscous for the orzo, so there’s that.

I’m such a seasonal cook so coming up with meals that can be made with ingredients in our pantry right now has been HARD. I want to cook all the fresh asparagus and spring produce and prepare delicious Easter dishes!

Luckily, this one fits the quarantine bill. You may need to skip an ingredient or two if you don’t have it, but that’s totally okay!

crispy prosciutto

So let’s do it. 

You have to cook the orzo first (and you can totally do this ahead of time) but once it’s cooked? It comes together quickly!

The other thing you want to do is crisp up some prosciutto. This is my FAVORITE part. One of my favorite salads ever is a simple greens salad with tons of lemon, parmesan and crispy prosciutto.

Besides being delicious, obviously, one of the main reasons I love this prosciutto is because once it’s crisped up (pan fried like bacon), it becomes so delicately crisp that it literally crumbles at the touch. This means that you can easily crumble it over salads and pastas. It’s much thinner than bacon or pancetta, so it truly SHATTERS.

Yes, shattered prosciutto pasta. We should make that a thing!

artichoke

And the other great thing – because the prosciutto is so thin, it doesn’t get soft and gross in the fridge. Meaning leftovers of this are INCREDIBLE. Super good with possibly even more flavor? 

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

ANYWAY.

After the cooking of the orzo and the crumbling of the prosciutto, it comes together.

The most important part is to crisp up the orzo! Considering this is a crispy orzo dish, that part is important. Take a big old pan or skillet, add some olive oil and toss in the cooked orzo. Almost as if you’re making fried rice. You want to alternate between stirring occasionally and flattening the orzo against the pan, allowing it to cook a few minutes before tossing. 

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

There will be bits of crispy orzo, some chunks will stick together and some pieces will remain soft, which makes this a texture lover’s dream. 

Like me! That’s me. Give me alllll the texture. 

You’re going to add canned/jarred artichoke hearts, a bunch of fresh lemon zest, goat cheese (or feta, or parm, or whatever you have on hand), and a few mint leaves. Spring in a dish, if I do say so myself.

Oh and don’t be freaked by the mint! It adds this refreshing bite that works so well. If you don’t have it right now, any other herb that you enjoy will work.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

I know that Easter celebrations with friends and family are up in the air for most of us. Either way, this would make a fantastic side dish. But in the meantime, it makes an incredible dinner for you, tonight!

And let’s be real – the crispy orzo can be the base for just about ANY flavor. Whatever you have in your pantry or fridge, add it in. 

Make.it.your.own.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

Crispy Orzo with Artichokes and Lemon

Print

Crispy Orzo with Artichokes and Lemon

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 as a meal, 4 as a side dish
Author How Sweet Eats

Ingredients

  • 3 cups cooked orzo
  • 4 ounces prosciutto
  • 2 tablespoons olive oil
  • 1 shallot, diced
  • 2 garlic cloves, minced
  • 2 12 ounce jars artichoke hearts, drained (and chopped if you wish)
  • 1 lemon, zest grated and juiced
  • salt and pepper, to taste
  • 3 to 4 ounces goat cheese, crumbled
  • fresh mint or herbs for garnish

Instructions

  • If you haven’t cooked the orzo yet, bring a pot of salted water to a boil and cook 1 ½ cups according to the package directions. This is usually to boil for 8 to 10 minutes.
  • Heat a large skillet over medium heat. Add the prosciutto and cook until crisp and golden, about 5 to 6 minutes. Remove the prosciutto and place it on a paper towel to cool. Prosciutto does not render as much fat as bacon, so you will most likely need olive oil here. If you use bacon instead, there may be enough fat in the skillet to cook the orzo. Ideally you want about 2 tablespoons.
  • In the same skillet over medium heat, add the olive oil. Add in the shallots and the garlic with a pinch of salt and stir. Cook for 5 minutes, until softened. Add in the orzo and toss well. Press the orzo into an even layer in the pan so it covers the entire bottom. Let it cook and crispy for a few minutes, then toss and repeat the process, pressing it into the bottom of the pan to cook. You want to do this a few times over, until the orzo is a bit crisp and golden in color.
  • Once the orzo is finished, add in the artichoke hearts. Stir in the lemon zest and juice. Taste and season with salt and pepper. Turn off heat.
  • Crumble the goat cheese into the orzo and toss. Stir in the fresh mint. Crumble the prosciutto on top and serve immediately.

This crispy orzo is a wonderful spring dish. Artichoke hearts, lemon, goat cheese and herbs all topped with a sprinkling of crunchy prosciutto.

Crunch crunch crunch.

The post Crispy Orzo with Artichokes and Lemon. appeared first on How Sweet Eats.

Stuffed Fig Focaccia Bread.

This is how we make the best fig focaccia bread! Remember earlier this year when I made that caramelized onion focaccia?! It’s one of my favorite recipes of this year because it’s JUST SO GOOD. And I’ve been dying to make something else similar. See? That’s what happens to me. It’s how so many of […]

The post Stuffed Fig Focaccia Bread. appeared first on How Sweet Eats.

This is how we make the best fig focaccia bread!

This stuffed fig focaccia bread is such an amazing way to use figs! Golden, toasty, salted focaccia studded with fig jewels. It's delicious and pretty!

Remember earlier this year when I made that caramelized onion focaccia?! It’s one of my favorite recipes of this year because it’s JUST SO GOOD.

And I’ve been dying to make something else similar.

See? That’s what happens to me. It’s how so many of my recipes are born. I make something… and I love it. And I decide that because I love it so much, I should try to recreate it in another form.

Honestly, it barely works out. Usually the thing I make/do is never as good as the original that I love the most.

But! In this case?

WE HAVE A WINNER.

fresh figs

Figs on focaccia bread. If you’re a freak for alliteration like I am, enjoy. 

Not only does this focaccia bread have tons of fresh rosemary and garlic and lots of sliced figs, it also has prosciutto wrapped blue cheese stuffed figs.

YES.

Let me say that again. Prosciutto wrapped. Blue cheese stuffed. FIGS.

The prosciutto wrapped blue cheese stuffed figs aren’t a crazy phenomenon here. I’ve made a similar version before for my summer cheese plate (you still have time to make that happen, FYI!) and they are always a favorite appetizer when fig season rolls around.

But putting said prosciutto wrapped blue cheese stuffed figs ON something? Or IN something?

I mean, that’s a mouthful. Literally. 

focaccia dough

So I did it. And it works! 

The key is to just make a few of the stuffed figs. Kind of “stud” your bread with the figs. That means that now, it’s prosciutto wrapped blue cheese stuffed fig studded focaccia.

Aren’t you so glad I didn’t name the entire recipe that above?

Once baked, the stuffed figs work their magic in the bread. The prosciutto that is exposed crisps up, as expected. The inside of the fig and blue cheese gets a little jammy, almost like you spread actual fig jam on the bread. 

Speaking of that, you could totally spread fig jam on the bread if you wanted. I wouldn’t turn it down. 

fig focaccia dough

This is an appetizer. Or a pizza. Or a side dish. It’s actually whatever you want it to be. Where does it fit into your life?

For me, it fits right in with a late summer greens salad. So good.

For Eddie, it’s basically a starter to a larger meal. Shocking, right?

This stuffed fig focaccia bread is such an amazing way to use figs! Golden, toasty, salted focaccia studded with fig jewels. It's delicious and pretty!

Stuffed Fig Focaccia Bread

Stuffed Fig Focaccia Bread

This stuffed fig focaccia bread is such an amazing way to use figs! Golden, toasty, salted focaccia studded with fig jewels. It’s delicious and pretty!

  • 1 3/4 cups warm water
  • 2 1/4 teaspoons active dry yeast
  • 1 tablespoon honey
  • 5 cups all-purpose flour, (plus more for your workspace)
  • 2 teaspoons garlic powder
  • 2 teaspoons kosher salt
  • 1 cup extra virgin olive oil
  • 6 whole fresh figs, (sliced)
  • 6 whole fresh figs
  • 2 to 3 ounces blue cheese, (plus more for sprinkling)
  • 3 slices prosciutto
  • 4 tablespoons chopped fresh rosemary, (plus more for garnish)
  • pinch of flaked sea salt
  1. In a bowl, stir together the water, yeast and honey. Let it sit for 10 to 15 minutes until foamy.
  2. In the bowl of your stand mixer, add the flour, 1 tablespoon of salt, 1/2 cup of olive oil and the yeast mixture. Stir, using the dough hook, until the mixture comes together. Knead it on medium-low speed for 5 to 6 minutes. If it’s super sticky, sprinkle in a bit of extra flour. You want it to be silky!
  3. Put the dough in an oiled bowl and cover it. Place it in a warm spot and let it rise for 1 hour, or until it’s doubled in size.
  4. After it’s doubled, place the remaining oil in a 15 1/2 x 10 inch jelly roll sheet pan. Place the dough in the sheet pan and turn it over to cover it in the oil once, then press and spread it until it fits in the pan (or almost fits in the pan. it’s going to rise again!). While doing this, press to make finger marks in the dough so it looks like traditional focaccia. Cover the sheet pan and place the dough back in a warm place to rise for another hour.
  5. Preheat the oven to 425 degrees Slice the fresh figs. To stuff the whole figs, take each fig and slice and “x” in the bottom center to create a little opening. Press about 1/2 an ounce of goat cheese inside the center of the fig. Wrap each fig with half a slice of prosciutto.prosciutto is crispy on the outside.
  6. Press the slice figs and the stuffed figs into the focaccia bread dough. Sprinkle with fresh rosemary and flaked salt. Bake the focaccia for 20 to 25 minutes, or until golden on top and crunchy on the edges. Let cool slightly before slicing!

This stuffed fig focaccia bread is such an amazing way to use figs! Golden, toasty, salted focaccia studded with fig jewels. It's delicious and pretty!

This is a ridic amount of flavor. Because figs. And cheese!

The post Stuffed Fig Focaccia Bread. appeared first on How Sweet Eats.