These grilled prosciutto-wrapped peaches are one easy appetizer that just about everyone can agree on. If you've never tried this simple but elegant dish, you're sorely missing out. Sweet, char-grilled peaches wrapped in savory, salty cured meat and drizzled with a simple but delicious balsamic vinaigrette. What's not to love?
They are the perfect, light, sweet and savory, summer snack. I usually serve of variety of grilled finger foods at my BBQs including these peaches, maybe some grilled pork kebabs and then I'll throw in this grilled bruschetta bread. But sometimes, I'll just munch on these on their own with my family.
Whether it's a party, a small gathering of friends, or just to eat by yourself on the couch, you really can't go wrong with this recipe. It's perfect for both formal and casual events.
I make a similar, summer appetizer called melon prosciutto skewers that you might like.
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Grilled Peach Ingredients
- peaches - Make sure the peaches are ripe so they taste great but still firm. If they're over-ripe, they will be much too soft and hard to handle. This recipe can work with nectarines and apricots as well but you might need to cut the apricots into less wedges since they're smaller.
- green leaves - This can be arugula, lamb’s lettuce, baby spinach etc. You can also use green leaf lettuce and cut each leaf into smaller pieces.
- prosciutto di Parma - Prosciutto di Parma is a type of dry-cured ham that is produced in the Parma region of Italy. It is known for its delicate, sweet flavor and tender texture. You can substitute with regular prosciutto slices.
- honey - Make sure to use the liquid kind. This is for the balsamic vinaigrette.
- balsamic vinegar - For best results, use high quality.
- Dijon mustard - I like whole grain.
- fine sea salt - Not pictured--for the dressing.
- extra virgin olive oil - Extra virgin olive oil (EVOO) is considered better for vinaigrette than regular olive oil for its rich and complex, balanced flavor and purity. It's higher quality because it's made without the use of heat or chemicals.
*Check recipe card for ingredient amounts.
Tweaks
It's so easy to change things up to how you like it, too.
- You could try a more intense caramelization on the peaches or a different fruit like an apricot.
- Use a different vinaigrette such as this homemade strawberry vinaigrette.
- Maybe add a little cheese in there to really complete that meat and cheese board taste.
- Serve it with this burrata salad.
At the end of the day, cooking is all about trying new things, so don't be afraid to get a little wild.
How to Make This Appetizer
Step #1. Whisk the Balsamic Drizzle. In a small mixing bowl, whisk together the honey, balsamic vinegar, mustard, and salt.
Step #2. Slowly Add Oil. Slowly add the oil while whisking thoroughly to combine. Continue whisking until the dressing is fully emulsified. Reserve.
Step #3. Slice the Prosciutto. Cut each slice of prosciutto in half, lengthwise, so you now have 16 narrower slices. Reserve.
Step #4. Preheat grill. Make sure the outdoor grill grates are clean and greased. Heat the grill to medium heat. Cut each peach into 8 wedges.
Step #5. Grill the Peaches. Grill the peach wedges (with the grill lid closed) for just one or two minutes per side (until slightly tender and charred).
Step #6. Layer. Place a green leaf and peach slice on top of one end of a prosciutto slice.
Chef's Note: Try to leave some of the peach wedge above the prosciutto so that the grilled peach is visible to guests and more aesthetic-looking.
Step #7. Roll it up. Roll it up and place on a serving dish. Repeat for all of the peach wedges.
Step #8. Serve. Drizzle the dressing over the prosciutto-wrapped peaches or serve it on the side for your guests. Serve!
Joss' Tips
- Soft lettuce = easier to roll. The softer the lettuce, the easier it is to roll up. Stiff lettuce can end up tearing the prosciutto as you're wrapping it around the peach.
- Be gentle with the meat slices. Prosciutto can be quite delicate and thin so be careful when slicing it. The good thing is, it also sticks well so if it tears a bit, you will still be able to roll it up around the peach wedge with no problem.
- Make-ahead option. This peach and prosciutto appetizer is best served immediately! However, you can definitely make this appetizer up to a couple of hours in advance if you don't mind serving it chilled. It tastes great with both warm and chilled peaches. The dressing can be made up to two weeks in advance.
Grilled Peach FAQs
Make sure the grill grates are oiled so that the peaches don't stick. Also, don't add the peaches to the grill until it is preheated. Try not to move the peaches until grill marks form.
No. I keep the peach skin on for this recipe but make sure they are clean. They are easier to handle this way and the skin forms beautiful grill marks.
Leftovers need to be covered well and can be stored in the fridge for up to 1 day. The vinaigrette can be covered and stored in the fridge for up to 2 weeks. Shake well before serving.
More Juicy Peach Recipes to Try
If you tried this ♨️🍑 Grilled Prosciutto Wrapped Peaches Recipe With Balsamic or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Grilled Prosciutto Wrapped Peaches
Ingredients
For the Balsamic Vinaigrette
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- ½ tablespoon Dijon mustard - I use whole grain
- ½ teaspoon fine sea salt
- ½ cup extra virgin olive oil
For the Peaches
- 2 peaches - ripe but firm--cleaned
- 16 small green leaves - arugula, lamb’s lettuce, spinach etc.
- 8 slices prosciutto di Parma
Instructions
- In a small mixing bowl, whisk together the honey, balsamic vinegar, mustard, and salt.
- Slowly add the oil while whisking thoroughly to combine. Continue whisking until the dressing is fully emulsified. Reserve.
- Cut each slice of prosciutto in half, lengthwise, so you now have 16 narrower slices. Reserve.
- Make sure the outdoor grill grates are clean and greased. Heat the grill to medium heat. Cut each peach into 8 wedges.
- Grill the wedges (with the grill lid closed) for just one or two minutes per side (until slightly tender and charred).
- Place a green leaf and peach slice on top of a prosciutto slice. Roll it up and place on a serving dish. Repeat for all of the peach wedges.
- Drizzle the dressing over the prosciutto-wrapped peaches or serve it on the side for your guests. Serve!
Equipment
Notes
- This recipe can work with apricots as well.
- Make sure the peaches are ripe so they taste great but still firm. If they're over-ripe, they will be much too soft and hard to handle.
- You can also use green leaf lettuce and cut each leaf into smaller pieces.
- The softer the lettuce, the easier it is to roll up. Stiff lettuce can end up tearing the prosciutto as you're wrapping it around the peach.
- Prosciutto can be quite delicate so be careful when slicing it. The good thing is, it also sticks well so if it tears a bit, you will still be able to roll it up around the peach wedge with no problem.
- You can make this appetizer up to a couple of hours in advance if you don't mind serving it chilled. It tastes great with both warm and chilled peaches.
- Leftovers need to be covered well and can be stored in the fridge for up to 1 day.
- The vinaigrette can be covered and stored in the fridge for up to 2 weeks. Shake well before serving.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Shery Sullivan says
I'm thinking of making these for my nephew's 21st birthday Sunday, in the middle of winter. Also looking for a vegan peach recipe. I love cooking.
Joss Dyckson says
Good to hear, Shery! I hope you all enjoy them and stay warm 😉 . Thanks!
Terri says
What a clever appetizer! I love all those ingredients and imagine how well they’d meld together. Can’t wait to try it!!
Joss D says
Thanks Terri! Enjoy!
Elaine says
A classic summer flavour combo that is ALWAYS popular! You nailed this one, as usual, with great instructions. Thanks!
Joss D says
Thanks for the compliment Elaine!!
Matt - Total Feasts says
Such a great classic combo, especially with the fruit in season!
Joss D says
Peaches make some of the best summer dishes. Thanks for the comment Matt!
Cathy says
I'm one of those who has never tried grilled peaches wrapped in proscuitto, but I must rectify the situation! How could this go wrong? I love finding great, gluten free appetizers ideas like this one!
Joss D says
There's always a first time for everything right?! I'm sure you will be hooked, they are a delightful summer appetizer. 🙂
Leanne @ Crumb Top Baking says
I happen to have peaches and prosciutto in my fridge right now! This is such a fun appetizer, and I love the sweet and salty combo! Peaches are so good right now, and love them grilled!
Joss D says
Good timing to stumble upon this recipe then 😉 . Yes, grilled peaches in the summer...so good!