📝 About This Recipe
These skewers are a quintessential celebration of summer, balancing the honey-like sweetness of ripe stone fruits with the savory, salty depth of aged Italian ham. A drizzle of thick balsamic reduction and a touch of creamy mozzarella pearls transform these simple ingredients into an elegant appetizer that captures the essence of Mediterranean al fresco dining. Perfect for garden parties or sophisticated starters, they offer a complex flavor profile that is both refreshing and indulgent.
🥗 Ingredients
Main Components
- 4 large Fresh yellow peaches (ripe but firm, pitted and cut into 8 wedges each)
- 8 ounces Prosciutto di Parma (very thinly sliced)
- 1 container Fresh mozzarella pearls (8-ounce size, drained)
- 1 bunch Fresh mint leaves (whole small leaves)
- 1 bunch Fresh basil leaves (large leaves torn if necessary)
- 1 tablespoon Lemon juice (freshly squeezed to prevent browning)
Balsamic Reduction
- 1/2 cup Balsamic vinegar of Modena (high quality)
- 1 tablespoon Wildflower honey
- 1/4 teaspoon Black peppercorns (whole)
Finishing Touches
- 2 tablespoons Extra virgin olive oil (first cold pressed)
- 1 teaspoon Maldon flaky sea salt (for garnish)
- 1 teaspoon Lemon zest (finely grated)
- 1/2 teaspoon Cracked black pepper (to taste)
👨🍳 Instructions
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1
In a small saucepan over medium-low heat, combine the balsamic vinegar, honey, and whole peppercorns to begin the reduction.
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2
Simmer the balsamic mixture gently for about 6-8 minutes, or until it has reduced by half and coats the back of a spoon. Be careful not to burn it, as it thickens quickly at the end.
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3
Strain the reduction into a small glass bowl to remove peppercorns and let it cool completely; it will continue to thicken as it cools.
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4
Slice your peaches into uniform wedges. Place them in a bowl and gently toss with the lemon juice to maintain their vibrant color.
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5
Take each slice of prosciutto and tear it lengthwise into two or three long strips. This makes it easier to ribbon onto the skewers.
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6
Lay out your bamboo skewers (about 4-6 inches in length). If using wooden skewers for a grill version, soak them in water for 20 minutes first.
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7
Begin assembly by threading one end of a prosciutto strip onto the skewer, followed by a peach wedge.
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8
Fold the prosciutto strip back over the peach, then add a fresh mozzarella pearl to the skewer.
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9
Fold the prosciutto once more over the mozzarella, then add a folded mint or basil leaf for a pop of color and aromatics.
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10
Secure the end of the prosciutto strip and repeat the process if your skewers are long enough, or move to the next skewer.
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11
Arrange the completed skewers in a circular pattern on a chilled serving platter or a rustic wooden board.
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12
Lightly drizzle the extra virgin olive oil over the fruit and cheese to add a silky mouthfeel.
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13
Using a spoon, decoratively drizzle the cooled balsamic glaze in a zigzag pattern across all the skewers.
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14
Finish by sprinkling the lemon zest, flaky sea salt, and cracked black pepper over the top for a final flavor boost.
💡 Chef's Tips
Choose peaches that give slightly when pressed; if they are too soft, they will fall off the skewer, and if too hard, they lack sweetness. If you want to serve these warm, you can quickly sear the peach wedges on a grill pan for 1 minute per side before assembling. Keep the mozzarella pearls in their brine until the very last second to ensure they stay moist and creamy. If you cannot find prosciutto, thinly sliced serrano ham or even a high-quality bresaola makes an excellent substitute. Use a squeeze bottle for the balsamic glaze if you want a professional, clean restaurant-style presentation.
🍽️ Serving Suggestions
Pair with a crisp, chilled glass of Prosecco or a dry Rosé to cut through the richness of the prosciutto. Serve as part of a larger charcuterie board featuring Marcona almonds and sharp Pecorino Romano. Place the skewers over a bed of wild arugula tossed in lemon vinaigrette for a more substantial salad course. Accompany with warm, toasted ciabatta slices rubbed with a clove of garlic. Serve immediately after drizzling the glaze to prevent the peaches from becoming too macerated and soft.