Smokey Apples

This tasty recipe was created by Richard Basich of Great Lakes Brewing Company. Of course, he recommends pairing it with a fresh bottle of Commodore Perry IPA.

Serves 4

  • 2 Granny Smith apples
  • 4-5 tablespoons olive oil
  • Salt and pepper to taste
  • 1⁄2 pound smoked blue cheese (try Yellow House Cheese for a local touch)
  • 1⁄2 pound prosciutto (thinly sliced)

Cut apples in half and scoop out core with a melon baller. Drizzle oil over flesh side of apple, making a pool in the cored out section of the apple. Season with salt and pepper. Place apples flesh side down onto a hot grill. The oil will cause a flash flair of the flame, adding a nice charred flavor on the skin side. After the apples have noticeable grill marks (about 2 minutes) flip over to skin side and cook another 2 minutes.

Place grilled apples on to a baking sheet and put 2 ounces of cheese in each apple. Bake apples at 400° until cheese melts (3–5 minutes).

Chop the prosciutto into small pieces, spread it out on sheet pan in single layer, and bake at 400° until crispy (5–10 minutes). Sprinkle on top of melted cheese. Enjoy on a bed of salad greens.