Grilled to reveal 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? Instead, serve the grilled stone fruit over a bed of arugula with pieces of prosciutto, burrata instead of mozzarella, and a drizzle of basil pesto.

Prep Time: 15 minutes | Makes 12 servings


  • 6 slices prosciutto, sliced in half
  • 4 ounces fresh mozzarella, cubed
  • 3 fresh apricots
  • 1 tablespoon olive oil
  • 4-6 leaves of 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 two 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 them with a piece of mozzarella, prosciutto, and basil. Drizzle with aged balsamic and sprinkle with sea salt.

Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at