- 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
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.