Grilled Peach and Prosciutto Skewers with Balsamic Glaze
As the warmth of summer begins to fade and we look towards Labor Day, these grilled peach and prosciutto skewers offer a vibrant farewell to the season. Sweet, sun-ripened peaches caramelize beautifully on the grill, perfectly complemented by salty prosciutto, creamy fresh mozzarella, and aromatic basil, all brought together with a tangy-sweet balsamic glaze. It's an elegant yet easy appetizer, perfect for a backyard barbecue or a picnic blanket gathering, celebrating the bounty of late summer.
Ingredients
- 4 mediumPeaches, firm-ripe, pitted and cut into 1-inch wedges
- 8 slicesProsciutto, thinly sliced, halved lengthwise
- 8 ballsFresh Mozzarella Bocconcini, small, drained
- 16 leavesFresh Basil Leaves, small to medium
- ½ cupBalsamic Vinegar
- 2 tablespoonsHoney
- 1 tablespoonOlive Oil, plus more for brushing
- ¼ teaspoonSea Salt, to taste
- ⅛ teaspoonFreshly Ground Black Pepper, to taste
Milk: Fresh Mozzarella Bocconcini
Read from the ingredient names, for the nine major allergens U.S. labels must declare. Check the brands you use, and anything you swap in.
Equipment
Method
- 1
Prepare the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and honey. Bring to a simmer over medium heat, then reduce heat to low and cook, stirring occasionally, for 10-15 minutes, or until the mixture has reduced by about half and coats the back of a spoon. It should be syrupy but not overly thick, as it will thicken further as it cools. Set aside to cool.
- 2
Preheat your grill or grill pan to medium-high heat. Lightly brush the peach wedges with olive oil and season gently with salt and pepper.
- 3
Grill the peaches for 2-3 minutes per side, until grill marks appear and the peaches are slightly softened but still hold their shape. Remove from grill and let cool slightly.
- 4
Assemble the skewers: For each skewer, thread a piece of folded prosciutto, followed by a grilled peach wedge, a fresh basil leaf, and a mozzarella bocconcini ball. Repeat once more for each skwer so you have two of each component. Aim for 8 skewers in total.
- 5
Arrange the assembled skewers on a serving platter. Drizzle generously with the prepared balsamic glaze just before serving. Serve immediately, or at room temperature for a picnic.
- 6
If desired, garnish with a few extra fresh basil leaves for a pop of color.
Chef's notes
- Make Ahead: The balsamic glaze can be made up to a week in advance and stored in an airtight container in the refrigerator. Reheat gently if it becomes too thick. The skewers are best assembled closer to serving time to ensure the freshest taste and texture of the basil and mozzarella.
- Storage: Leftover skewers can be stored in an airtight container in the refrigerator for up to 2 days, though the peaches may become softer. They are best enjoyed at room temperature.
- Substitutions: If peaches are not in season, firm mango or even grilled pineapple could offer a delicious tropical twist. For a vegetarian version, omit the prosciutto and perhaps add a grilled halloumi cheese cube for a salty counterpoint.
- Plating Tip: For an extra touch, lightly toast pine nuts and sprinkle them over the finished skewers. The nutty crunch will add another layer of texture and flavor.
Personalized nutrition
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