Tomato-Peach Caprese Skewers

Katherine Gillen

We’re firm believers that everything tastes better on a stick, including salad. And when you’re looking for creative ways to use the pounds of fresh peaches you splurged on at the farmers market, why not throw them in the mix? These tomato-peach caprese skewers are sweet, tangy, salty and exactly the finger food we want to serve at our next backyard cocktail sesh—they’re ready in 15 minutes and pair really well with a glass of white wine.

Grilled Watermelon-Feta Skewers


Small wooden skewers, as needed

3 ripe peaches, pitted and sliced

One 8-ounce container bocconcini (mini mozzarella balls)

1 bunch fresh basil

6 slices prosciutto, torn

1 pint cherry tomatoes

Balsamic glaze, for drizzling (optional)


1. On each of the skewers, thread an assortment of peach slices, bocconcini, basil leaves, prosciutto and tomatoes.

2. Arrange the skewers on a platter and drizzle with balsamic glaze, if using.