Our family discovered these Fig Prosciutto Skewers during the height of summer. Our boys were hosting a cousin from Detroit at our remote lake cottage and they frolicked in the lake during the day and toasted marshmallows around the bonfire every night.
That was one of my best weeks of the year and these easy skewers quickly became one of my favorite fig recipes. If you love fresh fig recipes then try our Fig Breakfast Toast for another sweet and simple idea.
I will never forget the first time I made these and the look on the kids’ faces when they tasted them. Read on and as I show you how to make this unforgettable family dinner.
Ingredients
Here is what I use for this recipe and you can adjust nuts or spices based on preference:
- Fresh figs: Halved fresh figs give the skewers soft sweetness and a juicy center that balances the salty prosciutto.
- Prosciutto: Thin prosciutto adds salty folds and delicate richness around the figs without needing any cooking.
- Fresh mozzarella pearls: Mozzarella pearls add creamy mildness and help each skewer feel filling and balanced.
- Fresh basil leaves: Basil brings a fresh herbal lift and adds color between the fig and cheese layers.
- Balsamic glaze: Balsamic glaze adds glossy sweetness and ties the fruit and prosciutto together.
- Extra virgin olive oil: Olive oil adds a soft sheen and helps the finished skewers taste rounded.
- Black pepper: Black pepper adds a gentle bite that keeps the sweet figs from tasting flat.
Tools You’ll Need
- Wooden cutting board: Provides a stable surface for halving figs and folding prosciutto around each piece.
- Sharp paring knife: Cuts the figs cleanly so the soft centers stay visible and the skins do not tear too much.
- Small skewers: Hold the figs prosciutto mozzarella and basil together in neat bite sized portions.
- White serving plate: Shows the finished skewers clearly and catches the balsamic glaze drizzle.
Instructions
Step 1: Halve the fresh figs
Cut each fig in half so the deep pink centers show and the soft skins stay slightly uneven. The figs should look juicy and irregular with a few halves leaning open and a few pieces showing rough edges from the knife.
Tip: Use ripe figs that feel soft but not mushy so they hold on the skewers while still tasting sweet and juicy.
Step 2: Fold the prosciutto around the figs
Tear each prosciutto slice into soft folds and loosely wrap the pieces around the fig halves. The salty ribbons should hug some fig edges while leaving pink centers partly visible and the pieces should look casual and uneven.
Tip: Fold the prosciutto loosely instead of wrapping tightly so the figs stay visible and each bite feels light.
Step 3: Thread the skewers with mozzarella and basil
Slide one wrapped fig half onto each skewer and add one basil leaf and one mozzarella pearl beside it. The skewers should look layered and structured with green basil tucked unevenly between white mozzarella and rosy figs.
Tip: Thread gently through the fig skin rather than the soft center so the fruit stays intact on every skewer.
Step 4: Drizzle with balsamic glaze and olive oil
Drizzle balsamic glaze and olive oil over the assembled skewers so the figs turn glossy and the mozzarella catches small dark streaks. Finish with black pepper so the plate looks speckled and handmade with uneven shine and a few darker glaze trails.
Tip: Add the glaze right before serving so the basil stays fresh and the mozzarella keeps its clean creamy look.
Pro Tips
- Choose figs with gentle softness and no leaking spots so each skewer tastes sweet while still holding its shape.
- Keep prosciutto chilled until assembly because thin slices fold more cleanly when they are cool and slightly firm.
- Pat mozzarella pearls dry before threading so the glaze sticks better and the plate does not turn watery.
- Serve soon after drizzling because balsamic glaze looks glossy and fresh before it sinks into the basil.
Storage Instructions
Store leftover Fig Prosciutto Skewers in an airtight container in the refrigerator for up to 24 hours. Keep the balsamic glaze separate when possible because it can darken the mozzarella and soften the basil. If the skewers are already glazed then place parchment between layers so the figs do not stick together. Do not freeze these skewers because fresh figs and mozzarella lose their best texture after thawing.
Frequently Asked Questions
Yes assemble them a few hours ahead and add balsamic glaze right before serving for the freshest look.
Mozzarella pearls work best because they are mild creamy and easy to thread with figs and basil.
Yes they are easy to hold and quick to serve which makes them perfect for brunch potluck or holiday trays.
Yes use arugula or mint instead though basil gives the cleanest sweet and savory balance.
See You in the Kitchen
I hope you try these Fig Prosciutto Skewers soon!
It’s a simple recipe that looks beautiful tastes incredible and makes every occasion a little more special especially with our Tomato Mozzarella Sandwich or Raspberry Glazed Pork Tenderloin nearby.
Don’t forget to share your results or save this recipe for later it’s one worth keeping.
Print
Fig Prosciutto Skewers
- Total Time: 15 minutes
- Yield: 4 servings
Description
These Fig Prosciutto Skewers are easy enough for a quick weeknight dinner board and pretty enough for holiday brunch or a party. Fresh figs and salty prosciutto make simple bites with the best sweet savory balance while mozzarella and basil keep them healthy and fresh. Use these ideas for potluck trays or meal prep snacks when you need something quick and impressive without cooking.
Ingredients
- 8 medium figs Fresh figs
- 8 thin slices Prosciutto
- 16 pearls Fresh mozzarella pearls
- 16 leaves Fresh basil leaves
- 2 tablespoons Balsamic glaze
- 1 tablespoon Extra virgin olive oil
- 1/4 teaspoon Black pepper
Instructions
- Cut each fig in half so the deep pink centers show and the soft skins stay slightly uneven. The figs should look juicy and irregular with a few halves leaning open and a few pieces showing rough edges from the knife.
- Tear each prosciutto slice into soft folds and loosely wrap the pieces around the fig halves. The salty ribbons should hug some fig edges while leaving pink centers partly visible and the pieces should look casual and uneven.
- Slide one wrapped fig half onto each skewer and add one basil leaf and one mozzarella pearl beside it. The skewers should look layered and structured with green basil tucked unevenly between white mozzarella and rosy figs.
- Drizzle balsamic glaze and olive oil over the assembled skewers so the figs turn glossy and the mozzarella catches small dark streaks. Finish with black pepper so the plate looks speckled and handmade with uneven shine and a few darker glaze trails.
Notes
Pro Tips:
- Choose figs with gentle softness and no leaking spots so each skewer tastes sweet while still holding its shape.
- Keep prosciutto chilled until assembly because thin slices fold more cleanly when they are cool and slightly firm.
- Pat mozzarella pearls dry before threading so the glaze sticks better and the plate does not turn watery.
- Serve soon after drizzling because balsamic glaze looks glossy and fresh before it sinks into the basil.
Storage: Store leftover Fig Prosciutto Skewers in an airtight container in the refrigerator for up to 24 hours. Keep the balsamic glaze separate when possible because it can darken the mozzarella and soften the basil. If the skewers are already glazed then place parchment between layers so the figs do not stick together. Do not freeze these skewers because fresh figs and mozzarella lose their best texture after thawing.
- Prep Time: 15 minutes
- Cook Time: 0 minute
- Category: Dinner
- Cuisine: American
