Prep: 20 min., Bake: 20 min.
Makes 6 servings
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 15 minutes, 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.