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Prosciutto Wrapped Roasted Peaches and Fresh Mozzarella

Prosciutto Wrapped Roasted Peaches and Fresh Mozzarella

Renée Robinson

Add Great Bread and You’ve Got Yourself a Fantastic Light Meal.

It’s no secret that I love peaches. When I’m in the midst of their season I eat them in most every imaginable way. I’ve been having them delivered from The Peach Truck for the last couple of years and this assures me of having plenty of great peaches on hand.

Fresh Peaches

I came up with this meal because I was looking for something to do with really good fresh mozzarella and my tomatoes weren’t yet ripe enough. I couldn’t get it out of my head that I wanted something bathed in olive oil because I’d made a focaccia and wanted to use it to sop up flavorful juices.

That’s why I decided to wrap some peach quarters in prosciutto and roast them quickly at very high heat. A little minced rosemary mixed into the seasoning for the peaches added a nice herbal touch. I preheated a quarter sheet pan so it would be nice and hot when I added some oil and the wrapped peaches. I wanted the bottoms to crisp up, too.

After 10 minutes in the very hot oven, the prosciutto had crisped, the peaches had released some of their juices and all that was needed was to plate them with the slices of mozzarella, drizzle on a little pomegranate molasses and some good olive oil. A few toasted pine nuts added a nice bit of buttery crunchiness.

These were perfect for a light meal and I could see a platter of them fitting in beautifully with a mezze spread or even served as a first course. I’ll be sharing more peach recipes here as summer continues. I truly can’t get enough of them and I become kind of crazed knowing their season is short and I’ll be without them soon. Yeah, as I said, I do love peaches.

Prosciutto Wrapped Roasted Peaches and Fresh Mozzarella

Recipe by Renée Robinson



Peach Wedges Wrapped with Prosciutto are Roasted and Served with Fresh Mozzarella, Olive Oil, Pomegranate Molasses, and Pine Nuts

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  • 1 1/2 teaspoons finely minced fresh rosemary

  • Extra virgin olive oil

  • Kosher salt

  • Black pepper coarsely ground

  • 4 peaches cut into quarters

  • 8 slices very thinly sliced prosciutto (approximately 8 inches x 3 1/2 inches) sliced in half lengthwise, giving you 16 strips

  • 8 ounces fresh mozzarella at room temperature, sliced

  • 2 tablespoons toasted pine nuts

  • Pomegranate molasses for finishing


  • Preheat the oven to 500° with a rack in the center.
  • In a large bowl, gently toss peaches with 1 1/2 tablespoons olive oil, minced rosemary, a large pinch of salt and a few grinds of black pepper.
  • Place a foil lined quarter sheet pan in the oven and allow to heat up for about 5 to 10 minutes.
  • Wrap each peach quarter in a strip of prosciutto. Remove the pan from the oven and quickly pour in a tablespoon of olive oil. Add the peaches to the pan and drizzle with another tablespoon of olive oil. Bake for 10 minutes.
  • Remove the peaches from the oven and arrange on a plate with the slices of mozzarella. Drizzle with additional olive oil, a little pomegranate molasses, pine nuts, and black pepper. Enjoy!


  • Quarter Sheet Pan

4 Responses

  1. Are these ok to served cooled? I’m making them at home and bringing to a friend’s house. Or should I heat up the peaches when I get there? Do you think burrata would be a nice alternative to the mozz? I LOVE pomegranate molasses!

    1. Hi, Patricia! You could make them completely ahead of time and then briefly heat them up when you get to your friend’s house. If your friend has a toaster oven it would be really easy to pop these in for a couple of minutes. And burrata would be delicious with them. I’m with you on loving pomegranate molasses. I use it on so many things. I hope you enjoy the peaches!

  2. Nice! Going to try on the grill! It’s 100 degrees here in Western Colorado no oven for awhile! Have a great day🍑🍑🍑

    1. Thank you, Marty! This should work very well on the grill. Please let me know how you like it!

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