Caprese Skewers with Peach and Prosciutto
Caprese skewers with peach and prosciutto are a simple and flavorful summer appetizer that can be made in minutes.Â
These cute little caprese skewers with peach and prosciutto will make an excellent addition to the upcoming Labor Day weekend, and I love how quick and simple they are to make. We had some ripe, fresh peaches and cherry tomatoes from the farmer’s market, so I went in search of some tasty recipes. I found this recipe on EatingWell and thought it sounded fun and delicious. I followed the recipe and grilled the peaches, but you can also use fresh peaches if you prefer. We loved the combination of sweet/tart peaches with the salty prosciutto and the creamy cheese, along with the flavorful tomatoes, basil, and balsamic glaze that finished these skewers off nicely. Caprese skewers with peach and prosciutto are a simple and tasty appetizer for any get-together, and they also make a delicious & fun lunch for school or work.
Caprese Skewers with Peach and Prosciutto
Ingredients:
- 1Â peach, halved lengthwise & pitted
- 24Â cherry tomatoes
- 24Â small mozzarella balls
- 24Â fresh basil leaves
- 1¼ oz prosciutto torn into 24 pieces
- Balsamic glaze, to taste
How to Make Caprese Skewers with Peach and Prosciutto
Heat a grill pan over medium-high heat until hot. Spray the grill pan with cooking spray, then place the peaches cut side down on the hot grill, uncovered, until there are grill marks, about 2 minutes.
Flip them over and cook for another 2 minutes. Remove from the grill and allow them to cool. Chop into 24 pieces.
Thread a couple of cherry tomatoes, mozzarella balls, peaches, basil leaves, and prosciutto pieces onto 12 (6-inch) skewers.
Arrange the skewers on a serving platter; drizzle with balsamic glaze. Serve immediately.
Equipment
- 12 (6-inch) skewers
Ingredients
- 1 peach, halved lengthwise & pitted
- 24 cherry tomatoes
- 24 small mozzarella balls
- 24 fresh basil leaves
- 1¼ oz prosciutto torn into 24 pieces
- Balsamic glaze, to taste
Instructions
- Heat a grill pan over medium-high heat until hot.
- Spray the grill pan with cooking spray then place the peaches cut side down on the hot grill, uncovered until there are grill marks, about 2 minutes.
- Flip them over and cook for another 2 minutes. Remove from the grill and allow them to cool. Chop into 24 pieces.Â
- Thread a couple of cherry tomatoes, mozzarella balls, peaches, basil leaves, and prosciutto pieces onto 12 (6-inch) skewers.
- Arrange the skewers on a serving platter; drizzle with balsamic glaze. Serve immediately.
Caprese is one of my favourite summer dishes and this is such a beautiful way to serve them!