Mozzarella, Prosciutto, and Pickled Peach Appetizer Skewers | Hello, peach season! Now that we’ve moved a little closer to Georgia, we can enjoy fresh, juicy peaches for a longer amount of time. And we intend to take full advantage.
When is peach season?
Even though you can generally find peaches year round, the peak season for fresh peaches is May to August. I’m talking sweet, juicy, perfect summer peaches.
Since I live so close to Georgia, the best time for me to find a ripe peach is May to August. Here are date ranges for other states that produce this beloved stone fruit, according to EatLikeNoOne.com:
- Florida | mid April to late May
- California | early May to early September
- Georgia | early May to early August
- South Carolina | early May to early August
- Michigan | mid July to late September
- New Jersey | July to September
- Idaho | August to October
Obviously the go-to favorites are peach cobblers, crisps, and sauces to fulfill all of our summer barbecue dreams. I also love some grilled peaches for dessert or putting them on top of toasted baguette slices that have been slathered in a cream cheese or goat cheese for peach bruschetta.
But let’s think outside the box for a minute. Have you ever tried pickled peaches? The sweetness of the peach combined with the vinegar and spices of the pickling mixture make for a flavor that’s like no other.
A salad on a skewer
If you’ve been around here long enough, you’ve seen some skewers. I’ve done miso glazed pig wings on skewers, Puerto Rican chicken skewers, and I have Simply Recipes’ grilled skirt steak skewers and these grilled caprese skewers from FoodieCrush on repeat.
They’re amazing because you can pretty much put all of your favorite things on a stick. They’re easy to cook and fun to eat that way.
This recipe is a delicious spin on caprese flavors. Basically a salad on a stick turned into antipasto skewers. (Now I want to try putting my dinner fruit salad and cucumber salad with marinated feta on a stick. But that’s a post for a different time.)
In this peach appetizer, I chose peaches pickled in champagne or white wine vinegar, fresh mozzarella cheese, crisp basil leaves, and salty prosciutto as the main characters with an herb vinaigrette drizzled on top. So you get a combination of sweet and savory flavors and a variety of textures in every bite.
Ingredients for peach appetizer skewers
- mozzarella pearls
- fresh basil
- white balsamic vinegar
- white vinegar
- olive oil
- garlic cloves
- salt and pepper
How to make pickled peaches
Place peaches and herb in a large jar or container with a lid.
In a medium saucepan combine balsamic vinegar, white vinegar, kosher salt, and honey. Heat over medium heat and stir until salt and honey have dissolved. Add cold water to the vinegar mixture and stir.
Now pour the pickling liquid over the peach slices, ensuring they’re covered by the liquid. Let them pickle in the vinegar mixture for at least 30 minutes before assembling.
How to make peach appetizer skewers
To assemble your skewers, carefully wrap peach slices with prosciutto. Then thread a prosciutto-wrapped peach slice, ball of mozzarella, and basil leaves onto skewers.
Once the skewers are assembled, make the dressing. In a mason jar or small bowl, whisk together 3 tablespoons of the pickling liquid, 1/4 cup of olive oil with minced garlic, rosemary, thyme, salt, and pepper.
Drizzle the skewers with the dressing, and they’re ready to eat! It would also taste amazing with a balsamic glaze or a protein like grilled chicken if you want to keep things simpler.
Whether you eat each bite one at a time straight from the stick or you’re one of those monsters who removes everything to your plate first and then digs in (I kid! I kid!), you are going to love this spin on a caprese salad with the addition of salty prosciutto and the zing of pickled peaches.
Perfect peach appetizer for your party table
One of my favorite things about kabobs and other food on a stick is that they’re portable. And portable food is great party food. Everyone can pile their plates high and walk around without bothering much with silverware.
If you’re looking for more finger foods, try my sandwich de mezcla (a must for Puerto Rican gatherings), ham croquettes, pastelillos (meat turnovers), avocado and chorizo toasts, pretzel dog bites with beer cheese dip, and Gochujang chicken wings made in the Instant Pot for even easier party prep.
But here’s an insider tip: grab these mozzarella, prosciutto, and pickled peach appetizer skewers before everyone figures out how good they are. Maybe hoard a few, even.
Because once your guests try them, mark my words, these skewers will go fast!
- 6 small crisp ripe peaches, pitted and quartered
- 1 sprig rosemary
- 3 sprigs thyme
- 1 cup white balsamic vinegar
- 1/2 cup white vinegar
- 1 cup water
- 2 teaspoons kosher salt
- 2 tablespoons honey
- 8 oz mozzarella pearls
- 4 oz prosciutto
- 12 basil leaves
- 12 cocktail skewers
- 3 tablespoons pickling liquid
- 1/4 cup olive oil
- 2 cloves garlic, minced
- herbs from pickling liquid, minced
- salt and pepper to taste
- Place peaches and herb in a large jar or container with a lid.
- In a medium saucepan combine balsamic vinegar, white vinegar, kosher salt, and honey. Heat over medium heat and stir until salt and honey have dissolved.
- Add cold water to the vinegar mixture and stir.
- Pour the pickling liquid over the peach slices. Make sure the peaches are submerged in the pickling liquid. Set aside for 30 minutes.
- Remove the peach slices from the pickling liquid. Reserving the liquid and the herbs.
- Wrap the peach slices with prosciutto and skewer with basil and mozzarella pearl.
- In a small bowl combine dressing ingredients and whisk until emulsified.
- Drizzle dressing over skewers and serve.
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Amount Per Serving: Calories: 395Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 22mgSodium: 832mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 8g