It’s the end of peach season, and you still have some left on your shelf ripening. Try serving them as a grilled or broiled appetizer for a new taste experience. For Grilled Peaches With Fontina, you’ll need freestone peaches (and my preference is for the white ones) for this, because cling peaches are difficult to halve.

Wash and dry the peaches. With a sharp paring knife, cut all the way around the seam. Gently twist the two halves to separate them. Remove the pit.

Brush the cut side of peach with olive oil and place on baking pan.

Cut the Fontina val d’Aosta (see here) in very tiny cubes. Don’t use American or Swedish Fontina for this recipe. They don’t have the necessary flavor. Place 2-3 cubes in the pit cavity of each peach half.

Stuff with cheese.

Broil cut-side-up about 6-inches from the flame, for just a few minutes until the peaches are lightly browned and the cheese has melted.

Broil the peaches.

For an appetizer, serve the Grilled Peaches With Fontina warm, as is, or over slices of prosciutto.

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