Prosciutto, Smoked Ricotta & Grilled Peach

Prosciutto, Smoked Ricotta & Grilled Peach

By Kyle Fergurson, chef, Terrace RestaurantSt Leonards Vineyard CaféThousand Pound Wine Bar & Store



100g San Daniele prosciutto, thinly sliced

1 whole white peach

1 long red chilli

40g smoked ricotta (or fresh if you can’t find smoked)

2 mint leaves – finely shredded 10ml extra virgin olive oil



1. Lightly oil chilli and grill until slightly charred, set aside in a bowl covered with cling film.

2. Halve peach and slice into 1cm thick slices, lightly oil and grill on both sides.

3. Peel skin from chilli and remove seeds. Chop into fine shards and set aside.

To plate – Gently lay prosciutto onto plate, do not overcrowd. Scatter remaining ingredients evenly over the top of prosciutto starting with ricotta followed by grilled peach and chilli. Finish with a drizzle of extra virgin olive oil and finely shredded mint

Wine Match: All Saints Estate Rosa and St Leonards Vineyard Rosé

“The light savouriness of the All Saints Estate Rosa and the St Leonards Vineyard Rosé match perfectly with this dish.” 

Nick Brown, Winemaker