Sweet, savory, creamy, and made for spring hosting. The kind of appetizer that looks intentional without asking too much of you. Serve them slightly warm alongside a chilled rosé.

Ingredients (Makes 12–16 bites)

• 2 ripe but firm peaches, cut into wedges (grilled)
• 4–6 slices prosciutto, torn into ribbons
• 12–16 ciliegine or bocconcini mozzarella balls
• 12–16 small basil leaves
• Freshly cracked black pepper and flaky sea salt
• 1 tbsp olive oil for grilling
• Hot honey or balsamic glaze to finish

Instructions

1. Grill the peaches

Brush peach wedges lightly with olive oil. Grill or sear on a grill pan over medium-high heat for 1–2 minutes per side until lightly charred and softened, but still holding shape.

2. Assemble the bites

Layer each skewer in this order:

• Grilled peach wedge
• Folded ribbon of prosciutto
• Basil leaf
• Cherry tomato half (optional, appears in image and adds acidity)
• Fresh mozzarella ball

Secure with a cocktail pick.

3. Finish

Arrange on a serving platter and season with:

• Cracked black pepper
• Flaky salt
• Light drizzle of hot honey or balsamic glaze

Optional upgrade

For a more elevated version:

• Add a tiny smear of whipped ricotta under the peach
• Use burrata pearls instead of mozzarella
• Finish with Calabrian chili honey for heat

Serving note

Serve slightly warm or room temperature with chilled white wine, rosé.