Tasty Grilled Plum Prosciutto Tapa
Prep time:
Cook time:
Total time:
This seasonal tapa comes together in minutes and looks so pretty! Each bite is a burst of summer. The tart plum and salty prosciutto combine perfectly with our newest release of Prieto Picudo by MAS, Bokisch and Sons.
Ingredients
- Santa Rosa Plums
- Prosciutto Slices
- Rosemary Sprigs
Instructions
- Prep the rosemary sprigs by removing the leaves from one side.
- Soak in water for a few minutes and towel dry.
- Slice the plum into bite sized wedges.
- Wrap the plum wedges with a small piece of prosciutto.
- Spear with the rosemary sprig and grill on low heat.
Notes
You can try this with other firm stone fruit such as peaches or nectarines.
Before grilling, wrap the plums with prosciutto and skewer with the rosemary sprigs.
Grill over medium heat. Don’t worry if the rosemary sprigs get charred because it adds a smokey flavor to the plums.
Serve with a fruity red wine like our Garnacha or Prieto Picudo.
Welcome to Liz’s Kitchen
Liz Bokisch is co-owner along with her husband, Markus Bokisch, of Bokisch Vineyards.
Purchase the Perfect Wine Pairing…
Get Social