These easy peach and prosciutto skewers blend a classic combo of flavors with creamy Mozzarella cheese, salty prosciutto and juicy sweet peaches or nectarines. They’re topped with a drizzle of Honey Basil Vinaigrette for an explosion of perfect flavors! When stone fruit is in prime season, you can’t beat this perfect bite!
Ingredients Needed
- Mozzarella – you’ll want to buy the mini, fresh Mozzarella balls for this recipe. You could cube Mozzarella from a larger piece, but these little balls are the perfect size. You will find them in plastic containers packed in liquid.
- Prosciutto – prosciutto is a dry-cured ham that’s incredibly thin. You’ll find it in the deli section of the grocery store, unrefrigerated.
- Peaches or Nectarines– You’ll want ripe, but not mushy fruit. I actually prefer nectarines to peaches because you can leave the skins on, making the process really simple. I cut straight down the side of the fruit, around the pit, and then slice into small chunks about the size of the cheese.
- Fresh Basil – fresh basil leaves look really pretty on the skewers, and taste great too, but if you don’t like the textural element of the whole leaf, you can totally skip it. You get tons of great basil flavor from the vinaigrette.
How to Make Peach Proscuitto Skewers
- Make Honey Basil Vinaigrette and set aside at room temperature.
- Slice strips of prosciutto into smaller pieces, about 1-2″ x 2-3.”
- Layer a piece of cheese with a folded slice of prosciutto and then a piece of fruit onto a skewer. (I’m using this style of skewer.) Include fresh basil leaf if desired.
- Place all skewers on a plate and drizzle with vinaigrette and serve immediately.
Storage & Other Tips
These peach prosciutto skewers are best when they’re freshly assembled, but there are a few easy ways to prep ahead and make your life a little easier!
- Prep ahead: You can slice your peaches, tear the prosciutto, and cut the mozzarella a few hours in advance. Store everything separately in airtight containers in the fridge.
- Assemble close to serving: For the best texture and flavor, we recommend assembling the skewers shortly before serving. The peaches can soften and the prosciutto may lose some of its delicate texture if it sits too long.
- Skip the soggy factor: If you’re drizzling with balsamic glaze or vinaigrette, wait until right before serving. It’ll keep everything bright, fresh, and full of flavor.
- Serving temperature: These taste great straight from the fridge or at room temperature, so they’re perfect for parties or casual get-togethers.
- Leftovers: If you have any extras (though let’s be honest—these tend to disappear fast), pop them in an airtight container and refrigerate. Try to enjoy within a day for the best texture.
Frequently Asked Questions
You can prep the ingredients ahead—slice the peaches, cut the mozzarella, and tear the prosciutto—but it’s best to assemble right before serving. That keeps everything fresh and prevents the peaches from getting too soft.
Fresh mozzarella pearls work beautifully because they’re bite-sized and creamy. But if you can’t find them, just cut a larger ball into chunks.
Yes! Grilling adds a smoky-sweet flavor that’s amazing. Just brush the peach slices lightly with oil and grill for 1–2 minutes per side before assembling the skewers.
Totally! You can layer everything on a platter as a pretty appetizer, or serve it as a salad with arugula and a drizzle of the dressing.
Yes—if you’re prepping ahead or storing leftovers, pop them in the fridge. Just bring them to room temp before serving so the flavors really shine.
Peach Prosciutto Skewers
Ingredients
Skewers
- small balls of Fresh Mozzarella I buy the 12oz tub, not marinated
- 1 3-5 oz. package prosciutto
- 4-5 ripe nectarines or peaches I recommend getting extra in case they become damaged while slicing
- 1 bunch basil leaves optional
Honey Basil Vinaigrette
- ⅓ cup apple cider vinegar I recommend Bragg’s brand
- 1 clove garlic or 2 smaller, about 1 teaspoon finely minced or pressed
- ½ teaspoon kosher salt
- 2 tablespoons honey
- 1 oz fresh basil leaves about 2 cups, lightly packed
- 1 cup olive oil or other oil of your choice
Instructions
Vinaigrette
- To make vinaigrette, place vinegar, garlic, salt, and honey in a blender and blend until well combined. Honey has a tendency to sink and stick to the bottom of the blender, so scrape with a spatula if needed. Add basil and process until smooth and bright green. With blender running on low speed, slowly drizzle in oil in a steady stream until emulsified. Set aside at room temperature.
Assembly
- Slice each strip of prosciutto into smaller pieces, about 1-2″ x 2-3.”
- Slice fruit into pieces about the size of your cheese. If using nectarines, just leave the skin on.
- Layer a piece of cheese with a folded slice of prosciutto and then a piece of fruit onto skewers. Include fresh basil leaf if desired.
- Place all skewers on a plate and drizzle with vinaigrette and serve immediately.
Questions & Reviews
I used nectarines and they were amazing! It’s the perfect bite!