Roasted Peach and Nectarine Salad

roasted peach nectarine salad

Fresh nectarines and peaches are oven roasted then combined with arugula, prosciutto, and mozzarella.

Recipe By: Chilean Fresh Fruit Association
  • Prep20 min |
  • Total40 min |
  • Serves6


    • 4 Tbsp unsalted butter
    • 2 Tbsp fresh lemon juice, (from 1 lemon)
    • 2 Tbsp honey
    • 3 peaches peeled, halved, pitted
    • 3 nectarines peeled, halved, pitted
    • 1/2 (6-oz.) package fresh mozzarella, (cut into 1/2-inch cubes)
    • 2 cups arugula
    • 2 Tbsp extra virgin olive oil
    • 1/4 tsp salt
    • 1/4 tsp freshly ground pepper
    • 6 prosciutto slices


Preheat oven to 400 degrees.  Combine butter, lemon juice, and honey in a small bowl.  Microwave on HIGH 90 seconds or until butter is melted.  Place peaches and nectarines in a baking dish; pour over butter mixture, tossing to coat.  Arrange, cut sides down, in a single layer.

Bake at 400° for 15minutes, brushing with juices after 10 minutes. (If the juices begin to burn, add a little water and cover the pan loosely with foil.)  Remove from oven, and turn peaches cut sides up.  Place a cube of mozzarella cheese in center of each peach and nectarine half.  Return to oven, and bake 5 more minutes or until cheese begins to melt.  Reserve juices.

Toss arugula with olive oil, salt, and pepper. Arrange arugula on a serving platter, and top with prosciutto; top with peaches and nectarines. Drizzle peaches and nectarines with 1 to 2 tablespoons reserved pan juices.

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