Grilled Peaches with Original Blue & Almonds
4 ripe but firm freestone peaches
1 package sliced Prosciutto
2 tablespoons honey
½ cup toasted almonds, chopped
½ cup fresh mint leaves
2 ounces (about ½ cup) crumbled Point Reyes Original Blue
Heat a grill to medium-high heat. Cut peaches in half and remove the pits. Grill, flesh-side-down, until charred and warmed through, 3-5 minutes.
Arrange prosciutto slices on serving platter. Place grilled peaches on top. Drizzle with honey, then top with almonds, mint and Original Blue.