Persimmon, Olive, and Prosciutto Skewers

These persimmon, olive, and prosciutto skewers make for an elegant, yet simple, appetizer. Unique flavors of sweet persimmons, vibrant olives, and salty prosciutto tied in with a drizzle of citrus vinaigrette.

Disclosure: This post is a sponsored post on behalf of Pearls Olives. As always, all opinions are my own.

When it comes to entertaining, appetizers often steal the show of the dinner party. They are first bite anyone takes and typically make a lasting impression for the remaining dinner spread. Making it important to start off with something that is visually appealing, has different layers of flavors/texture, and easy to enjoy. These skewers checks off all of those boxes!

Ingredient Notes

• Pearls Specialties Garlic/Jalapeño Stuffed Olives: Pearls Specialties Garlic/Jalapeño Double Stuffed Olives are grown under the warm Mediterranean sun to achieve the highest quality olives to my table. They are hand-picked and hand-stuffed with cloves of rich, premium garlic and spicy jalapeño peppers. Firm in texture and absolutely flavor-packed! Perfect for elevating everyday salads, staple main dishes, and holiday appetizers, like these skewers! Find Pearls Specialties at your local grocery store, simply look for the yellow sunburst on the package.
• Persimmons: Are a unique and delicious fruit that are perfect for a fall dish. Their sweet, almost honey-like flavor and bright orange color make them the perfect complement to both savory and creamy ingredients, making them a versatile addition to salads and charcuterie boards. Pick out Fuyu or Hachiya permsimmons, the Fuyu are more sweet and Hachiya tend to be more tart.
• Prosciutto: Thinly sliced prosciutto adds an irresistible salty and savory contrast to the sweetness of the persimmons. The delicate, melt-in-your-mouth texture of the prosciutto works in harmony with the mini mozzarella balls and the stuffed olives, creating a delicious balance of flavors. I like to cut them in half or thirds depending on the skewer size.
• Mini Mozzarella Balls:  Mild mozzarella adds a soft, buttery texture to these skewers.
• Basil: Adds a refreshing herbal flavor that cuts through the richness of the olives and prosciutto and complements the sweet persimmons.
• Wooden or metal skewers: Use small-sized skewers specifically made for appetizers.
• Citrus Vinaigrette: This bright citrus vinaigrette is made with a few pantry staples with the addition of lemon! It gives these skewers a pop of flavor while tying in and enhancing all of the ingredients. If you’d like to skip the vinaigrette, consider drizzling the skewers with honey or a balsamic glaze.

How to Prepare The Persimmon, Olive, and Prosciutto Skewers

1. Prepare your Ingredients:
   • Slice the persimmons into wedges that are about 3/4-inch to 1-inch thick.
   • Cut the prosciutto slices into halves or thirds to fit comfortably on your skewers. You may cut them vertically, horizontally, or diagonally (my preferred method).
2. Assemble the Skewers:
   • Start by wrapping the sliced prosciutto pieces around each persimmon wedge.
   • Place a basil leaf over each prosciutto wrapped persimmon.
   • Thread the olives onto the skewers, followed by a mozzarella ball. Thread the olive/mozzarella skewers through the basil/prosciutto/persimmon wedges.
3. Make the Citrus Vinaigrette:
   • In a small bowl, whisk together the olive oil, lemon zest, lemon juice, honey, and salt.
   • Spoon the citrus vinaigrette over the skewers.
4. Serve:
   • Transfer to a serving plate and serve immediately.
   • If preparing the skewers in advance, set aside the vinaigrette until ready for use. Drizzle the vinaigrette right before serving. Best served same day.

Tips for the Perfect Skewers

• Choosing persimmons: Fuyu persimmons are much more sweeter and are typically firmer, while Hachiya persimmons are much softer and should be fully ripened before using, otherwise they have a tart taste when under ripened.
• Let the ingredients come to room temperate: Allowing the ingredients to come to room temperature allows them to meld with the citrus vinaigrette. I like to allow them to sit for 20-30 minutes or so. Then assemble and serve. Otherwise, let the skewers sit at room temperature for 30 minutes before serving.
• Pairing with wine: These skewers pair beautifully with a wide range of wines. A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the sweet and savory flavors of the dish, while a light red wine like Pinot Noir also works well, balancing the prosciutto’s richness.
• Customizing the ingredients: Feel free to switch up the ingredients to suit your preference—swap out the mozzarella with a small chunk of goat cheese or Manchego, or swap out the prosciutto for another cured meat like serrano ham. The possibilities are endless!

Still looking for a delicious salad or appetizer? Check these out:

Lemon Basil Burrata With Garlic Toasts

Blackberry Fig Crostini

Peach, Burrata, And Prosciutto Salad

Strawberry Balsamic Basil Brie

Peach, Burrata, And Proscitto Toast

If you make these Persimmon, Olive, and Prosciutto Skewers, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Instagram, @fettysfoodblog with your creation.

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Persimmon, Olive, and Prosciutto Skewers

These persimmon, olive, and prosciutto skewers make for an elegant, yet simple, appetizer. Unique flavors of sweet persimmons, vibrant olives, and salty prosciutto tied in with a drizzle of citrus vinaigrette.

Course Appetizer

Cuisine American

Keyword Appetizer, Fall Appetizer, Fall Skewers, Pearls Olives, Pearls Specialties Olives, Persimmon Skewers, Persimmon, Olive, and Prosciutto Skewers, Skewers

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories

Author Feta Topalu

Ingredients

• 12 Pearls Specialties Garlic/Jalapeño Double Stuffed Olives 
• 2 ripe persimmons
• 4 ounces thinly sliced prosciutto
• 12 fresh basil leaves
• 12 mini mozzarella balls
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 2 teaspoons lemon juice
• 1 teaspoon honey
• ½ teaspoon salt

Instructions

• Slice the persimmons into wedges that are about ¾-inch to 1-inch thick.
• Cut the prosciutto slices into halves or thirds to fit comfortably on your skewers.
• Wrap the sliced prosciutto pieces around each persimmon wedge.
• Place a basil leaf over each prosciutto wrapped persimmon.
• Thread the olives onto the skewers, followed by a mozzarella ball. Thread the olive/mozzarella skewers through the basil/prosciutto/persimmon wedges.
• In a small bowl, whisk together the olive oil, lemon zest, lemon juice, honey, and salt. Spoon the citrus vinaigrette over the skewers.
• Transfer to a serving plate and serve immediately.
• If preparing the skewers in advance, set aside the vinaigrette until ready for use. Drizzle the vinaigrette right before serving. Best served same day.