I picked up some gorgeous peaches last week at the farmers market and knew I needed to share this appetizer recipe with you all ASAP! These prosciutto-wrapped peach skewers are layered with fresh mozzarella and homemade lemon pesto for an app that is quick, simple, and full of summer flavor. This is a recipe that I make all the time for parties, family dinners, and BBQs, because they are gone in minutes. Everyone gets excited for a good skewer situation, ya know?

A white platter of prosciutto-wrapped peach skewers next to a copper bowl of peaches, white bowl of pesto, and glasses of white wine with a orange tiled background.

If you follow me on Instagram or TikTok, you’ve probably seen my backyard renovation chronicles, and you probably know that I’m very lucky to have my family helping out! That said, if there’s one thing I’ve learned about keeping people happy while they do labor, it’s that you need good food and lots of beer.

Last weekend, on a particularly hot day, I spent a few minutes throwing together these skewers as a little snack, and you know what? We were all revived afterwards. It’s like eating fresh summer snacks, drinking a beer, and sitting on a patio is good for your mental health or something.

Anyways! If you currently have a nice backyard that’s not littered with lumber and screws, I implore you to invite your friends over for a little summer snack party. These skewers, along with some strawberry bruschetta or hot honey watermelon feta skewers, could cure a person.

P.S. If you’re making homemade pesto and don’t want it to oxidize (a.k.a. turn a funky color), here’s a trick I learned in culinary school! Blanch the basil to keep that pretty bright green. Just submerge the basil leaves in boiling water for about 10 seconds, transfer the basil to an ice bath, and then squeeze out extra water with paper towels before making the pesto.

Best peaches for grilling

Rows of peaches in a red container.

I’m the kinda girl who likes a super soft, fragrant peach that leaves juice dripping down my arms when I take a bite. But that’s actually not the kind you’re going to want for grilling! If the peach is too soft and juicy, it’ll literally just disintegrate on the grill, trust me.

Instead, grab some peaches that are ripe but still a bit firm. They will grill up nicely without completely falling apart. You can use yellow peaches, white peaches, or nectarines, whatever you like best!

Slicing peaches

Cutting peaches can be a little tricky. (I seriously crushed two pounds of peaches to a pulp once, trying to make a pie. It was so sad.) So, this is how I do it, and it works every single time, even if your peaches are being stubborn.

Hands using a knife to slice a peach in half on a wood board.
Find the line on the peach going from the stem to the bottom. Cut along that line, all the way around the pit.
Hands gripping a peach on a wood board.
Using your hands, grip both sides of the peach and twist in opposite directions to release the fruit from the pit.
A halved peach on a wood board of sliced peaches.
At this point, you should now have one half of a peach with the pit and one half without the pit. Yay!
A hand using a knife to cut slices into a peach with a pit.
Grab the side with the pit. Then, cut four slices around the pit.
Hands pulling peach slices off of a pit.
Very gently pull the slices off of the pit. Wiggle them a little if you need to!
A hand using a knife to slice peaches on a wood board.
Lastly, cut the half without the pit into four equal slices. The end!

If your peach is especially stubborn, feel free to cut the pit out instead! Just be careful not to maul it, so you still have full slices lol.

Make the skewers

A clear bowl of peach slices on a brown counter.
To make the skewers, gently toss the peach slices with some olive oil.
Peach slices on a grill.
Then, grill them over medium-high heat for 2-3 minutes per side.
Hands rolling peaches in prosciutto for prosciutto-wrapped peach skewers.
Next, wrap each grilled peach slice in a strip of prosciutto.

You will want to cut the prosciutto slices into long strips. You should be able to get 2-3 strips per slice, depending on how much prosciutto you want to use!

A grey bowl of mozzarella balls covered in pesto on a brown counter.
Drain the mozzarella balls and toss them with the pesto sauce.
Hands skewering mozzarella balls with pesto for prosciutto-wrapped peach skewers.
Thread one mozzarella ball onto each skewer followed by a basil leaf.
Hands assembling prosciutto-wrapped peach skewers on a brown counter.
Finish each skewer with one of the prosciutto peach slices & enjoy!
A white platter of prosciutto-wrapped peach skewers on a tan counter next to a white bowl of pesto, orange linen, and copper bowl of peaches.

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Simple Prosciutto-Wrapped Grilled Peach Skewers

Yield: 24 skewers
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
These prosciutto-wrapped grilled peach skewers are the best of summertime! They feature juicy grilled peaches, salty prosciutto, and pesto-marinated mozzarella for a quick and simple but ridiculously delicious snack. Serve these for family dinners, BBQs, or parties with friends!
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Ingredients

  • 3 medium yellow peaches ripe but still firm
  • 1 Tablespoon olive oil (15 milliliters)
  • 8 slices prosciutto (4 ounces/115 grams)
  • 8 ounces Ciliegine mozzarella balls drained (225 grams)
  • 3 Tablespoons lemon pesto or store-bought pesto (45 grams)
  • 24 fresh basil leaves optional
  • Black pepper to taste

Equipment

  • 24 food picks or skewers

Instructions 

  • Preheat the grill to medium-high heat, about 400°F (200°C). Then, cut each peach into 8 slices, discarding the pit. (See the blog post for a tutorial on how to slice peaches.)
  • Transfer the peach slices to a medium bowl. Add the olive oil and gently toss until the peaches are well-coated in oil. Alternatively, you can use a pastry brush to coat all sides of the peaches in oil.
  • Grease the grill very well with neutral oil or cooking spray. Using tongs, place the peach slices on the grill in a single layer. Grill the peaches over medium-high heat for 2-3 minutes per side, just until they're slightly softened and charred, but still hold their shape. Transfer the peaches to a platter and let them cool slightly.
  • Meanwhile, cut the prosciutto into thirds lengthwise, so you have 24 long strips. On a clean surface, wrap each grilled peach slice in a strip of prosciutto, securing the strip of prosciutto at the bottom of the peach.
  • Toss the drained mozzarella balls with the pesto sauce until the mozzarella is evenly coated. Thread one mozzarella ball on each skewer, followed by a basil leaf, if using.
  • Lastly, thread one prosciutto-wrapped peach on each skewer. Stand them upright on a platter and garnish with black pepper to taste. Enjoy right away!

Notes

Look for peaches that are ripe but still a bit firm. If they’re too soft, they will fall apart on the grill. You can use yellow peaches, white peaches, or nectarines, whatever you like best!
You will want to cut the prosciutto slices into long strips. You should be able to get 2-3 strips per slice, depending on how much prosciutto you want to use. I like to get prosciutto from the deli counter so it’s nice and fresh.
If you’re not in the mood to make pesto, store-bought is totally fine!
Cuisine: American
Course: Appetizer
Author: Sara Lynn Hunt Broka
Serving: 1skewer, Calories: 68kcal, Carbohydrates: 2g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Cholesterol: 11mg, Sodium: 111mg, Potassium: 41mg, Sugar: 2g, Vitamin C: 1mg, Calcium: 52mg
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