An easy but elegant appetizer that will wow your summer crowd! The combination of flavors is divine and we love any recipe we can make outdoors on the grill!
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Grilled Peaches and Mozzarella with Honey Basil Vinaigrette
Course: Appetizers
Keyword: Gluten Free, Seasonal Favorites, Under 30 Minutes
Author: Denise
Ingredients
- 3 peaches cut into roughly 1” wedges, evenly sized
- 8 oz fresh mozzarella cheese pearls
- 3 oz prosciutto torn into small pieces
- 12 leaves fresh basil
Honey Basil Vinaigrette:
- 1 cup fresh basil
- 3 Tbsp honey
- 1/4 cup olive oil
- 1 Tbsp white wine vinegar
- 1 tsp kosher salt
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Instructions
- Heat grill to medium heat. Drizzle quartered peaches with olive oil. Grill, center side down for 7-8 minutes. Keep grill lid open while grilling.
- While peaches are grilling, make vinaigrette. Combine basil, honey, olive oil, vinegar and salt in a food processor until smooth. If you don’t have a food processor, simply chop your basil and then combine all ingredients with a whisk in a small bowl. Set aside.
- Skewer 1 basil leaf onto each toothpick. Fold up a piece of prosciutto and add to toothpick. Add one peach and 4-5 mini mozzarella pearls or 3 small balls. Add another piece of folded prosciutto, another grilled peach and finish with a fresh basil leaf.
- Drizzle basil vinaigrette over appetizer. Extra vinaigrette can be served on the side.
- If you cannot find mini or small balls of mozzarella you can easily substitute a log of mozzarella and cut into small pieces.
Notes
I prefer the long bamboo toothpicks or medium length bamboo skewers as they are stronger than normal toothpicks. Makes 1 – 1 1/2 dozen
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