Prosciutto-Wrapped Nectarines with Mozzarella and Basil
A no-cook appetizer that looks gourmet but comes together effortlessly, these prosciutto-wrapped nectarines with mozzarella and basil skewers are a showstopper.
We had some prosciutto and ciliegine mozzarella balls in the fridge, so I decided to make these prosciutto-wrapped nectarines with mozzarella and basil skewers for a tasty, healthy appetizer. I used a nectarine because it’s what we had on hand, but a peach would work well too. These tasty little bites were easy to make and tasted great as is, and also with a drizzle of olive oil & balsamic glaze. This easy summer appetizer paired nicely with grilled flank steak, marinated cherry tomatoes, and fresh grilled corn on the cob.
Prosciutto-Wrapped Nectarines with Mozzarella and Basil
Ingredients:
- 1 large nectarine or peach
- 2 slices of prosciutto, each slice cut into 4 same-sized pieces long enough to wrap the fruit
- 8 medium basil leaves
- 8 mozzarella balls, divided by 8
Serving Options:
- Olive oil, drizzled
- Fresh parsley, finely chopped
- Balsamic glaze or aged vinegar
How to Make Prosciutto-Wrapped Nectarines with Mozzarella and Basil:
Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.
Wrap each nectarine slice with prosciutto around the middle of each fruit slice.
Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.
Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.
Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.
Equipment
- Wooden Skewers or Large Toothpicks
Ingredients
Ingredients:
- 1 large nectarine or peach
- 2 slices of prosciutto Each slice is cut into 4 thin, same-sized pieces long enough to wrap the fruit
- 8 medium basil leaves
- 8 ciliegine mozzarella balls divided by 8
Serving Options:
- Olive oil drizzled
- Fresh parsley finely chopped
- Balsamic glaze or aged vinegar
Instructions
- Prepare the necatrine (or peach) by slicing it into 8 slices, discarding the pit and stem.
- Wrap each nectarine slice with prosciutto around the middle of each fruit slice.
- Assemble the skewers by placing a basil leaf on top of each prosciutto-wrapped peach slice.
- Add a ciliegine mozzarella ball on top of the basil leaf. Use a long toothpick or a skewer to hold everything in place by driving it through the center of the stack.
- Serve as they are, or topped with a drizzle of olive oil, fresh parsley, and/or balsamic glaze or aged vinegar, if desired.
