Meals at my parent’s house means Italian food galore, but on Mother’s Day I get to play chef and let Mama do some much needed relaxing. That being said, I’ve decided to take a twist on some Italian inspired dishes for today’s menu. We’re kicking off with grilled peaches with prosiutto and bleu cheese.

Ingredients:

• 4 peaches (sliced into 8 bits, or 2 cans of sliced peaches in their own juice)
• 2 tbsp. raspberry balsamic vinegar
• 1/2 lb. imported prosiutto, thinly sliced
• 1/3 lb. Stella bleu cheese (I prefer to use a block of cheese instead of crumbles, but crumbled cheese will work too)

Directions:

1. Fire up the barbecue! (Yes, Spring has sprung–get those grills ready!)
2. Wash and slice your peaches (or open up those cans and drain the juices). Toss them with the raspberry balsamic vinegar. *If you aren’t into raspberry, I’d suggest another fruit flavored vinegar to compliment the sweetness of the peaches.
3. Over a medium heat, grill the peaches for 10-15 seconds on each side. You don’t want to char them and the sugar from the vinegar and fruit will cause them to cook quickly.
4. Wrap individual peaches with a piece of cheese in the prosiutto. You can place a toothpick into them, or simply serve them as finger foods. Serve immediately for the best results.

**If you aren’t really a bleu cheese person, you can substitute with gorgonzola or even go cheese-less. And for those who aren’t into the prosiutto, opt for Serano ham as an alternative.

Or if this recipe isn’t really up your alley, just toss the grilled peaches in a spinach salad for a fresh summery taste.