Preheat the grill: Heat a gas or charcoal grill to medium-high. Clean and oil the grates so the peaches don’t stick.

Prep the peaches: Halve the peaches and remove the pits. Slice each half into 2–3 thick wedges. Brush lightly with olive oil.

Grill the fruit: Place the peaches cut side down. Grill 2–3 minutes per side until char marks appear and the fruit softens slightly. Don’t overcook.

Cool briefly: Transfer peaches to a plate and let them cool for a minute so the cheese won’t melt away.

Add cheese: Top each peach wedge with a small spoonful of ricotta or a mozzarella pearl. If using burrata or goat cheese, use bite-size dollops.

Wrap with prosciutto: Tear a slice in half lengthwise and wrap around each peach piece, securing the cheese. Keep it snug but not tight.

Finish strong: Drizzle with honey or balsamic glaze. Add a few grinds of black pepper, scatter torn basil or mint, and sprinkle lemon zest or nuts if using.

Serve right away: Transfer to a platter and serve warm or at room temperature for the best texture.