I know prosciutto is known to be paired with melon, but I’ve decided this bright orange apricot is a match made in appetizer heaven. Grilled to reveal its natural sweetness, these apricots uncover the pure taste of summer and are beautifully bold to the bite alongside charcuterie and fresh mozzarella for a crowd pleasing appetizer. Prefer to forego the skewer? Serve the grilled stone fruit over a bed of arugula with pieces of prosciutto, burrata instead of mozzarella, and a drizzle of basil pesto.
Makes 12 skewers
6 slices prosciutto, sliced in half
4 ounces fresh mozzarella, cubed
3 fresh apricots
1 tablespoon olive oil
4-6 leaves fresh basil, torn
Aged balsamic vinegar
Flaky sea salt
Heat a griddle or cast iron skillet over a hot grill. Cut apricots in half and remove pits. Brush cut sides with olive oil. Grill for about 2 minutes on the cut side until seared. Remove from the heat and allow to cool, chilling in the refrigerator if you prefer. Halve the apricots once more and skewer with a piece of mozzarella, prosciutto, and basil. Drizzle with aged balsamic and sprinkle with sea salt.
