Christmas Party Prosciutto and Fig Skewers

Name: Christmas Party Prosciutto and Fig Skewers
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 slices (150 g) prosciutto, thinly sliced; 12 whole fresh figs, firm but ripe, halved lengthwise; 8 oz (225 g) fresh mozzarella (fior di latte or buffalo), cut into 12 cubes (about ¾ inch / 2 cm); ⅓ cup (80 ml) balsamic vinegar, aged; 1 tablespoon (15 ml) honey; 1 tablespoon (15 ml) extra-virgin olive oil; 12 leaves fresh basil leaves, small whole leaves; to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Elegant Italian-inspired skewers featuring prosciutto-wrapped figs, creamy fresh mozzarella, and a glossy balsamic reduction. These are grilled until the prosciutto crisps and the cheese softens, then finished with a drizzle of aged balsamic vinegar and fresh basil. Perfect as a sophisticated appetizer for holiday gatherings, served warm or at room temperature.

Prep: 20 min
Cook: 8 min
Wait: 5 min
Total: 33 min
Makes: 12 skewers (2 per person as an appetizer)

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Steps

Before you start

Preheat your grill to medium-high heat (about 400°F / 200°C) for 10 minutes
If using wooden skewers, soak them in water for at least 30 minutes
Pat figs and mozzarella dry with paper towels so prosciutto adheres properly

1
Make balsamic reduction
- In a small saucepan, combine balsamic vinegar and honey.
- Bring to a gentle simmer over medium heat, stirring occasionally.
- Let simmer for 5–6 minutes until the mixture thickens and coats the back of a spoon lightly (it will reduce from about ⅓ cup to roughly 3 tablespoons / 45 ml).
- The reduction should be glossy and syrupy.
- Remove from heat and set aside to cool slightly.
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Ready when: Mixture coats the back of a spoon and is glossy and dark; should reduce to about 3 tablespoons
Tip: Watch carefully so it doesn't burn. The reduction will thicken more as it cools, so err on the side of slight looseness when hot.
2
Assemble skewers
- Lay out each slice of prosciutto and place a fig half in the center.
- Wrap the prosciutto around the fig, then slide it onto a skewer.
- Follow with a cube of fresh mozzarella, then a basil leaf.
- Repeat so each skewer has 2 fig halves wrapped in prosciutto, 2 mozzarella cubes, and 2 basil leaves in an alternating pattern.
- Lightly brush or drizzle the assembled skewers with olive oil and season with a pinch of sea salt and black pepper.
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Ready when: All 12 skewers are assembled and lightly oiled
Tip: Wrap prosciutto snugly but gently so it doesn't tear. The basil leaf acts as a flavorful spacer and adds color.
3
Grill the skewersOven 400°F / 205°C
- Place assembled skewers on a preheated grill or grill pan over medium-high heat (400°F / 200°C).
- Grill for 3–4 minutes on the first side without moving, then flip and grill for another 2–3 minutes on the second side.
- The prosciutto should brown and crisp, the figs should warm through, and the mozzarella should soften and begin to melt slightly.
- The skewers will have light char marks and the cheese will be creamy and warm.
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Ready when: Prosciutto is browned and crispy, figs are warm, mozzarella is softened and starting to melt, light char marks on skewers
Tip: Do not flip repeatedly or move the skewers around; they need that contact time to brown and crisp. Place them perpendicular to the grill grates if possible for good contact.
4
Rest and finish
- Transfer the hot skewers to a serving platter.
- Drizzle with the cooled balsamic reduction in a thin stream over each skewer or pool it on the platter.
- Arrange the skewers so the mozzarella, figs, and prosciutto are visible.
- Serve warm or at room temperature within 15 minutes of grilling.
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Ready when: Skewers are arranged on platter and drizzled with balsamic reduction
Tip: Serve promptly while the cheese is still warm and creamy. If skewers cool too much, the mozzarella will firm up again.

Good to know

Tips

The key to this dish is using ripe but firm figs and high-quality aged balsamic vinegar—these two ingredients set the flavor profile.
If you don't have a grill, you can use a grill pan or even a cast-iron skillet on the stovetop set to medium-high heat. The results will be nearly identical.
Fresh mozzarella melts quickly, so watch carefully to prevent it from leaking off the skewer. If you prefer a firmer cheese, try provolone or a young asiago, which will brown instead of melt.
These are delicious served with a crisp white wine such as Prosecco, Pinot Grigio, or even a dry Moscato.

Make ahead

You can assemble the skewers up to 3 hours ahead and keep them covered in the refrigerator. Grill them just before serving for the best texture and warmth. Do not make the balsamic reduction more than 1 day ahead; store it covered at room temperature.

Storage & reheating

Best served fresh within 15 minutes of grilling. Leftover skewers can be chilled (the mozzarella will firm up) and eaten cold or gently reheated on the grill for 1–2 minutes per side on the next day. Do not freeze, as the mozzarella texture will suffer.

Substitutions

fresh figs, firm but ripe → fresh apricot halves or fresh peach slices. Choose firm fruit so it doesn't fall apart on the grill. Reduce cooking time by 30 seconds per side if using very soft fruit.
fresh mozzarella (fior di latte or buffalo) → burrata or stracciatella (creamy, soft mozzarella varieties). Use slightly larger cubes so they hold together. Burrata will melt and ooze, creating a luxurious result.
balsamic vinegar, aged → aged white balsamic vinegar or fig balsamic. White balsamic will not darken the skewers as much; fig balsamic will enhance the fig flavor.
prosciutto, thinly sliced → thin slices of speck or pancetta. Both will crisp similarly. Speck will add a smoky note; pancetta will be meatier and more robust.