Grilled Apples with Prosciutto and Honey: A Sweet Savory Treat

Grilled Apples with Prosciutto and Honey combines sweet apples and savory prosciutto in a delightful appetizer.

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Prep Time 8

Cook Time 8

Total Time 16

Servings: 4 servings

Course: Appetizers

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Apples

3 apples Firm Apples (Honeycrisp, Fuji, or Pink Lady) Choose sweet varieties for a delightful texture.

For the Prosciutto

6 slices Thinly Sliced Prosciutto Adds a savory, salty element.

For the Sweet Drizzle

2 tbsp Raw Honey Enhances the sweetness of the dish.

For Grilling

1 tbsp Olive Oil or Melted Butter Prevents sticking and ensures even browning.

Optional Add-Ons

Goat Cheese Creamy and tangy, adds richness.
1/4 cup Nuts (like pecans or walnuts) For crunch and texture.
2 sprigs Fresh Herbs (like thyme or rosemary) Adds a touch of freshness.
2 tbsp Balsamic Glaze For a tangy twist.

Equipment

grill
Grill Brush
basting brush

Method

Step-by-Step Instructions

Preheat your grill to medium-high heat, around 375°F to 400°F. Clean and oil the grill grates.
Slice firm apples into ¼ to ½ inch rounds or wedges, removing the core while keeping the skin on.
Lightly brush apple slices with olive oil or melted butter.
Grill apple slices for about 2 to 3 minutes per side until marked and tender but not mushy.
Wrap prosciutto around each grilled apple slice and return to grill for 1 to 2 minutes until prosciutto crisps up.
Drizzle warm grilled apples with raw honey before serving.
Serve immediately and consider garnishing with goat cheese, nuts, or herbs.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 21gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 10mgSodium: 400mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 100IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Choose firm varieties of apples to prevent mushiness during grilling. Keep prosciutto crispy by wrapping it shortly before serving.

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