Ingredients

• 8 apricots, halved
• Extra-virgin olive oil, for brushing and drizzling
• Sea salt and freshly ground black pepper
• 8 paper-thin slices San Daniele prosciutto
• 5 thinly shaved pieces Kasseri

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Instructions

1. Brush the apricot halves with olive oil and sprinkle with salt and pepper. Place on a hot grill and lightly mark the apricots. When warm, pull from the grill and place on a warm plate. Drape the prosciutto over the fruit and lay 5 pieces of the cheese over. Drizzle the fruit with olive oil and serve.