Try using different kinds of peaches for variety. I used both a tart & sweet peaches and loved contrast in taste!
Wow your guests and skip the stress! 5 ingredients: Peaches, Prosciutto, Fresh Mozzarella, Mint and Balsamic Glaze.
This handful of accessible ingredients and simple preparation make this a great option for a thanksgiving appetizer. Did I mention these bad boys can be made ahead? Take the stress out of the holidays this year by choosing make ahead recipes.
This year I’m stepping out of my traditional realm of recipes and reinventing my holiday repertoire. Time to switch things up! Change is good!
Local Californian peaches at San Francisco’s Ferry Building Farmers Market. They have half a dozen different varieties and you can sample before buying. YES PLEASE!
This recipe was inspired by Prosciutto Wrapped Dates With Goat Cheese, Mascarpone & Basil and my abundance of peaches from the farmers market. I opted to swap the dates for peaches, goat & mascarpone for mozzarella and basil for mint. The salty prosciutto is the only constant in this recipe and its flavor is delightful next to the other ingredients.
Before wrapping the peach don’t forget to slice your pieces of prosciutto in half. Otherwise, the prosciutto will overpower the other flavors and throw the dish off balance.
I chose to use two different kinds of peaches, one sweet and one tart. I really enjoyed the contrast in flavors but definitely had a favorite. I preferred the larger, tart peaches because they were easier to assemble then the smaller, sweeter peaches. The peaches gained sweetness as they cooked on the grill so the sweet peaches were super sweet! Taste is personal preference but the larger, brighter peaches, made for a much prettier finished product.
Drizzle it with your favorite balsamic glaze. Feel free to experiment with flavors of balsamic glaze. I use my favorite aged strawberry balsamic I picked up on a road trip in the Santa Ynez Valley.
I served these to friends who came over to play cards against humanity and ultimately be my guinea pigs! I tried out a few new recipes, two will be featured on the blog this week! This dish was especially well received by my friends. There were no Grilled Peaches with Prosciutto left by the end of the night. Always a good sign!
- 3 peaches, quartered. I prefer a more tart peach because they will sweeten on the grill.
- 12 large pieces of mint, washed and dried. If you only have small mint leaves, no biggy! Just double up and use 2 per peach wedge.
- 12 piece of fresh mozzarella, cut into equal sizes.
- 6 pieces of prosciutto, cut in half lengthwise.
- balsamic glaze to drizzle
- Turn grill on and switch to high heat. When hot, place quartered peaches on the grill. Grill for approximately 8-10 minutes turning once halfway through. Cooking time will vary depending on grill, size of peach etc. so make you to check after a few minutes. You definitely want the nice grill marks on the side so once you have those, flip to the other side.
- Cut pieces of prosciutto in half lengthwise. Six pieces, halved lengthwise, will give you twelve pieces needed for this recipe.
- Take one grilled peach and place a piece of mozzarella and mint leaf on top. Slowly start wrapping the piece of prosciutto around the 3 ingredients, making sure it's not loose. Fasten in place with a toothpick.
- Arrange on a plate or serving tray and drizzle with balsamic glaze.
This recipe can be made the day before and placed in a airtight container until you're ready to serve.
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