Prosciutto Appetizers With Peaches (10 minutes)
Sweet juicy peaches wrapped in crispy salty prosciutto and drizzled with Balsamic reduction create these pretty prosciutto appetizers with peaches. Super easy!
This easy appetizer is made with just 3 simple ingredients and only takes 10 minutes to make from start to finish. Summerlicious!
Admittedly, prosciutto-wrapped peaches are not new. My only contribution to these little gems is to thread them on a couple of metal skewers, making them much easier to grill than flipping each piece individually.
I love to add a dramatic drizzle with a balsamic reduction (store-bought or homemade). I use the entire platter as my palette.
Bottom line: If you’re looking for a perfect summer appetizer with sweet summer peaches and a salty prosciutto contrast, this one is a great one: just 3 ingredients and 10 minutes.
Ingredients – tailored to your taste
Peaches: Without question, it’s best to buy fresh peaches in peak peach season for this prosciutto appetizer recipe. Yellow or white freestone peaches are a good choice as they have a firmer texture and hold their shape well during the grilling process.
Prosciutto is a type of Italian cured ham, popular in Italian cuisine. It usually comes thinly sliced. Instead of prosciutto, you can use thinly sliced (shaved) smoked ham or smoked turkey. You can also buy plant-based prosciutto for a vegan version.
Balsamic reduction or glaze: I usually just buy this at Costco or my local grocery store. But you can easily make your own. Instructions are in the recipe notes. If you can’t find a balsamic reduction or balsamic glaze, you can substitute honey instead.
Variations:
- Add a teaspoon of goat cheese or blue cheese to each peach wedge before wrapping it with the prosciutto.
- Sprinkle the prosciutto appetizers and peaches with chopped fresh basil or wrap a basil leaf around the peach before adding the prosciutto.
- If you don’t have skewers, you can grill the appetizers individually or broil them for a minute or two on one or both sides.
Step-by-step instructions
Tips for Buying Juicy Peaches
- Look for peaches with vibrant colors. The skin should be a rich, golden or orange hue. You want to avoid peaches with light green or pale spots – signs they are underripe.
- Gently squeeze the peach with your fingers. Ripe peaches should yield slightly to pressure without being too soft.
- Smell them! Ripe peaches should have a sweet and fragrant aroma.
- Check for even ripening. Avoid peaches with soft spots, bruises, or any signs of mold, as they may be overripe or starting to spoil.
- If you buy slightly underripe peaches, allow them to ripen at home at room temperature. Placing them in a paper bag can speed up the ripening process.
Shortcuts
- Use store-bought balsamic reduction/glaze. I do. I love the squeeze bottle. If you prefer to make your own, though, I’ve added instructions in the recipe.
- Skip the grilling altogether or broil the prosciutto-wrapped peaches on one side for about 2 minutes.
Make ahead
- You can the prosciutto appetizers well beforehand, drizzling on the Balsamic reduction just before serving (I find it tends to bleed into the peaches or plate if you do it too far in advance).
Creative ways to serve peach prosciutto appetizers
You can serve these grilled peaches just as they are, or try one of these other ways:
- In a salad: Arrange prosciutto-wrapped peach slices on a bed of mixed greens or peppery arugula. Add crumbled goat cheese, toasted nuts, and an extra drizzle of your balsamic glaze or maple vinaigrette for a refreshing and light salad option.
- On a charcuterie board with an assortment of various cheeses (such as brie, gorgonzola, or aged cheddar), crackers, and nuts. This savory-sweet combination will be a hit at any party or gathering.
- As a peach ‘bruschetta’: Create a fun twist to traditional tomato bruschetta by substituting the tomatoes with prosciutto-wrapped peach slices. Add them to toasted baguette slices with minced garlic, fresh basil, and a drizzle of balsamic glaze.
Recipe FAQs
Freestone peaches have flesh that easily separates from the pit, or stone, of the fruit. When you cut a freestone peach in half and twist the halves apart, the pit will come out easily, leaving the flesh intact.
Clingstone peaches have flesh that clings tightly to the pit. When you cut a clingstone peach in half, the flesh adheres firmly to the pit, making it more challenging to separate them cleanly.
I suggest sticking to fresh peaches for this recipe as frozen peaches won’t hold their shape as well when thawed. In a pinch, you can try canned peaches which are firmer.
While the flavor and texture will not be an exact match, you can try pancetta, ham, turkey or a vegetarian plant-based option instead of prosciutto – all thinly sliced.
Other easy appetizers
- endive ricotta appetizers
- avocado appetizers on crostini
- stuffed mini peppers with goat cheese
- roasted shrimp with gremolata dressing
- pesto crostini with peaches
And be sure to check out our vegetarian appetizers and serving tips.
If you love peaches like me, try these delicious peach recipes.
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Prosciutto Appetizers With Peaches
Ingredients
- 3 peaches medium-large
- 100 grams prosciutto, very thinly sliced Note 1 (1/4 lb)
- balsamic reduction (for drizzling), Note 2
Instructions
- HEAT GRILL to medium high heat.
- PREPARE PEACHES AND PROSCIUTTO: Slice peaches into wedges about 1 to 1 1/2 inches (2.5-3.8 cm) thick. No need to remove skin. Slice prosciutto into strips, about 4 inches (10 cm) long by 1 inch (2.5 cm) wide. Wrap a strip of prosciutto around a wedge of peach then thread it onto a metal skewer. (If using wooden skewers, soak them for 10 minutes beforehand). Repeat until all peaches have been used.
- GRILL: Spray peaches on skewers lightly with oil to prevent sticking to the grill. Grill skewers for a couple of minutes on each side until char marks begin to show.
- SERVE: Remove peach prosciutto appetizers from skewers. Place on serving platter. Just before serving, drizzle balsamic reduction on appetizers and platter (get creative!). Place a toothpick in each appetizer. Serve warm or at room temperature.
Recipe Notes
- Alternatives for prosciutto: Try thinly sliced (shaved) smoked ham or smoked turkey. You can also buy plant-based prosciutto for a vegan version.Â
- To make your own Balsamic Glaze/Reduction: If you can’t find a bottle at the store, you can make your own by bringing to boil 1/2 cup/118 ml of balsamic vinegar and 2 tablespoons honey or brown sugar, then reducing heat to a simmer and simmering for about 15 minutes until it reduces by half to a syrup consistency (thick enough to coat the back of a spoon).
- Variations
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- Add a teaspoon of goat cheese or blue cheese to each peach wedge before wrapping it with the prosciutto.
- Sprinkle the prosciutto appetizers and peaches with chopped fresh basil or wrap a basil leaf around the peach before adding the prosciutto.
- If you don’t have skewers, you can grill the appetizers individually or broil them for a minute or two on one or both sides
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- Make Ahead: Grill the peaches wrapped in prosciutto up to a few hours ahead. Just before serving, drizzle on balsamic reduction.Â
- Serving variations:
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- In a salad: Add prosciutto-wrapped peach slices to a bed of mixed greens or peppery arugula. Add crumbled goat cheese, toasted nuts, and an extra drizzle of your balsamic glaze.
- On a charcuterie board with an assortment of various cheeses (such as brie, gorgonzola, or aged cheddar), crackers, and nuts.Â
- As a peach ‘bruschetta’: Substitute the tomatoes with prosciutto-wrapped peach slices. Add them to toasted baguette slices with fresh basil, and a drizzle of balsamic glaze.
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