Grilled Peach & Prosciutto Skewers

Grilled Peach & Prosciutto Skewers: Your New Go-To Summer Bite

Picture this: golden hour sunlight filtering through the trees, laughter bubbling over clinking glasses, and a platter of skewers that disappear faster than you can say, “Did you try these?!” That’s the magic of Grilled Peach & Prosciutto Skewers—a dish that’s equal parts effortless and showstopping. Whether you’re hosting a backyard bash, packing a picnic, or just craving a snack that feels fancy (without the fuss), these skewers are your secret weapon.

Let’s get real—summer appetizers shouldn’t require a PhD in culinary arts. These skewers? They’re a breeze. Juicy peaches, creamy mozzarella, and salty prosciutto come together like old friends reunited at a beach bonfire. Add a drizzle of balsamic glaze, and suddenly, you’ve got a flavor symphony that’s sweet, savory, and downright addictive. Plus, they’re handheld! No forks, no spills—just pure, unapologetic deliciousness.

I’ll let you in on a little chef secret: the best dishes are the ones that make people say, “How’d you even THINK of this?!” Spoiler: It’s usually a happy accident. (More on that later.) So grab your skewers, fire up the grill (or don’t—we’ll talk options), and let’s make some edible sunshine.

The Time I Accidentally Invented a Party Legend

Okay, “invented” might be stretching it—but hear me out. Last summer, I was prepping for a last-minute potluck. My fridge? A barren wasteland except for a sad peach, half a log of mozzarella, and prosciutto leftover from pizza night. Desperation mode: activated. I sliced, skewered, and drizzled with whatever was within reach (hello, balsamic glaze hiding behind the soy sauce).

Fast forward to the party: these little skewers were the Beyoncé of the appetizer table. Gone in 60 seconds. Friends demanded the recipe, and I played it cool like, “Oh, this old thing?” But inside? Pure panic. I’d barely remembered what I’d thrown together!

After that night, I knew I had something special. I went back, tested different ratios, grilled versus broiled, played with cheeses, swapped in fruits—and suddenly, what began as an act of culinary desperation had become my most requested summer recipe. Moral of the story? Sometimes the best dishes are born from chaos (and a nearly empty fridge). Trust the process, and embrace the accidental brilliance.

What You’ll Need (+ Why Each Ingredient Shines)

Here’s your grocery list and the reasons behind each choice. You don’t need much—but each ingredient pulls its weight and then some.

Ripe peaches (2): Look for peaches that give slightly when pressed—not rock-hard, but not overripe. Too soft and they’ll slide right off the skewer like a diva on a slippery stage. Pro tip: Can’t find peaches? Nectarines make a fantastic substitute, and they grill beautifully.
Fresh mozzarella balls (12): Bocconcini-sized (small balls) are ideal. They’re bite-sized, creamy, and pair beautifully with fruit and cured meats. If you’re feeling fancy, burrata torn into chunks adds an oozy, luscious center. Not traditional, but absolutely indulgent.
Prosciutto (6 slices): This salty, thinly sliced Italian meat brings the flavor party. Tear it lengthwise to create those pretty, ruffled layers that melt in your mouth. Want a veg-forward twist? Try roasted red pepper strips or marinated artichoke hearts for a Mediterranean spin.
Balsamic glaze: Sweet, tangy, thick, and glossy. Store-bought is great, but if you want to go the DIY route, it’s easy: Simmer 1 cup balsamic vinegar + 2 tablespoons honey until thick and syrupy—about 15 minutes. You’ll want to pour it on everything.
Fresh basil (optional): Adds vibrant green color and a peppery bite. Want to mix it up? Swap in mint for a cooling effect, or a small arugula leaf for a spicy edge.
Skewers or toothpicks: Wooden ones work just fine, but be sure to soak them for 20 minutes if grilling to avoid singeing. For an elevated touch, invest in reusable metal picks—they look great and reduce waste.

Let’s Build Some Flavor Towers!

Now comes the fun part: construction. This is a dish you build, not just assemble. Each layer adds a pop of color, texture, and taste.

Step 1: Grill the peaches (optional but SO worth it)

Heat up a grill or grill pan to medium-high. Lightly brush peach wedges or chunks with olive oil. Grill each side for 1–2 minutes until you see gorgeous caramelized grill marks. That slight char adds a smoky depth that complements the sweetness like a dream.

No grill? No problem. Just broil them in the oven for about 2 minutes. Watch them closely—there’s a fine line between “grilled perfection” and “incinerated sugar.”

Step 2: Fold the prosciutto like you mean it

Tear each prosciutto slice in half lengthwise, then gently fold or ruffle it onto the skewer. The trick is not to wrap it tightly. You want air pockets and loose folds so it stays delicate—not rubbery.

Step 3: Thread the squad

Go in this order for maximum structure and flavor payoff:
Peach → mozzarella → prosciutto → basil (optional). Then repeat!

Leave a small space between each piece. Why? Airflow and grip. If everything’s squished together, the ingredients lose their individuality and may fall apart when someone takes a bite. Give each element room to shine.

Step 4: Glaze with gusto

Arrange your skewers on a serving platter. Drizzle the balsamic glaze in a slow, confident zig-zag motion. Add more glaze on the side for guests who like a little extra drizzle (and trust me—they will).

Plating Like a Pro (Without the Stress)

Serving these skewers is almost as fun as eating them. Here are a few easy ideas for presentation that’ll make you look like a seasoned host, even if you threw these together during a Netflix commercial break.

Use a rustic wooden board for a casual, outdoorsy vibe.
Want sleek and modern? A black slate plate makes those colors pop.
Going for charm? Vintage ceramic trays with floral edges bring out the summer feels.
For picnics or outdoor parties, line a mason jar with parchment, fill it with skewers, and let guests grab and go.

Bonus tip: Scatter fresh basil leaves around the tray for a fresh pop of green and that irresistible herbal scent.

Mix It Up! 5 Delicious Twists

Feeling creative or want to tailor these skewers to different occasions? Here are five fun variations to keep things interesting:

Spicy Honey Drizzle: Swap out the balsamic glaze for honey warmed with a pinch of red chili flakes or cayenne. Sweet heat, big flavor.
Halloumi Edition: Use grilled halloumi cheese instead of mozzarella for a firm, salty bite that holds up well on a grill.
Vegan Vibes: Go plant-based by swapping the prosciutto for smoked coconut flakes or thinly sliced grilled eggplant, and use a good vegan mozzarella alternative.
Autumn Version: Trade the peaches for roasted figs or pears. Add a bit of crumbled goat cheese instead of mozzarella if you like tang.
Breakfast Skewers: Add a wedge of cantaloupe, and replace the prosciutto with crispy pancetta or even a slice of cooked bacon.

Confessions of a Skewer Obsessive

Look—I’ve made these skewers more times than I can count. And I’ve learned some things the hard way.

Like that time I showed up to a rooftop party, skewers prepped, balsamic in tow… and no actual skewers. None. Cue me frantically spearing ingredients with coffee stirrers from the café downstairs. Not my proudest moment, but hey—people still raved.

A few more pro tips from my trial and error:

Underripe peaches hold better. They grill well and don’t disintegrate on the skewer.
Mascarpone magic: Smear a tiny dab of mascarpone cheese between the peach and mozzarella for an extra creamy layer that oozes just enough.
Use chilled ingredients if making ahead, but let them sit at room temp for 10–15 minutes before serving for the best flavor.

Your Questions, Answered!

Q: Can I make these ahead of time?
A: Yes! You can assemble the skewers up to 2 hours ahead. Just be sure to hold off on the balsamic glaze until right before serving to avoid soggy bites.

Q: My peaches keep sliding off. Help!
A: Pat them dry before threading. You can also thread a basil leaf first to act as a “grip buffer” before adding the peach.

Q: Can I use frozen peaches?
A: Fresh really is best, especially for grilling, but if you’re in a pinch, thawed frozen peaches will work. Be sure to pat them dry and grill thoroughly to remove excess moisture.

Nutrition Per Skewer (Because Knowledge is Power!)

Approximately:

Calories: ~100
Protein: 5g
Carbs: 6g
Fat: 7g
Sugar: 3g

Naturally gluten-free, low-carb friendly, and totally customizable for most dietary needs.

The Bottom Line: Sunshine on a Stick

Grilled Peach & Prosciutto Skewers are the kind of appetizer that makes people smile before they even take a bite. They’re colorful, flavorful, and incredibly satisfying without being heavy. They work for every occasion—from wedding showers and Sunday brunches to lazy pool days and candlelit dinners on the patio.

No stress, minimal mess, and maximum summer vibes. That’s what food should be about, right?

So next time you need a crowd-pleaser or just want to treat yourself to a little something special—grab a peach, slice up some mozzarella, and make a few of these skewers. You just might start a party legend of your own.