Grilled Apples with Prosciutto and Honey

Looking for an easy fall appetizer that feels fancy but takes just 15 minutes?
Grilled Apples with Prosciutto and Honey is a sweet-and-savory showstopper perfect for holiday gatherings, charcuterie boards, or cozy evenings in.

Juicy grilled apples pair perfectly with salty prosciutto and a drizzle of golden honey. Add a little cheese or crunch, and you’ve got a rustic, gourmet bite that tastes as beautiful as it looks.

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Why You’ll Love This Recipe

Ready in under 20 minutes
Sweet, salty, and totally addictive
Perfect for fall parties or holiday tables
Easily customizable with cheese, nuts, or herbs
Elegant but effortlessly simple

Ingredients You’ll Need

Ingredient	Notes
2 medium apples	Use Honeycrisp, Fuji, or Pink Lady for best results
8 slices prosciutto	Thinly sliced; prosciutto di Parma is ideal
2 tbsp honey	Raw, floral, or hot honey adds flavor depth
1 tbsp olive oil	Or melted butter for brushing the apples
Optional Add-Ons	Goat cheese, brie, fresh rosemary, crushed nuts, or balsamic glaze

Step-by-Step Instructions

1. Preheat the Grill
Set your grill (or grill pan) to medium-high. Clean and oil the grates to prevent sticking.

2. Slice the Apples
Cut apples into wedges or rounds, about ¼ to ½ inch thick. Remove the core but keep the peel for structure.

3. Brush with Oil or Butter
Lightly coat both sides of each apple slice to prevent sticking and encourage caramelization.

4. Grill the Apples
Place apple slices directly on the grill. Cook for 2–3 minutes per side until grill marks appear and apples are tender, not mushy.

5. Add the Prosciutto
Wrap or layer the grilled apple slices with prosciutto.
Optional: Grill the prosciutto for 1–2 minutes separately if you prefer it crisp.

6. Finish with Honey
Drizzle honey generously over the top just before serving. Garnish with cheese, herbs, or nuts as desired.

How to Serve It

Appetizer Platter: Arrange with toothpicks or serve over crostini with goat cheese.
Side Dish: Perfect alongside pork tenderloin, roast chicken, or fall salads.
Charcuterie Board: Pair with brie, crackers, candied pecans, and olives.
Wine Pairing: Try a crisp Riesling, Prosecco, or Pinot Grigio.

Recipe Variations

Variation	Description
Add cheese	Goat cheese or brie adds creamy richness
Use hot honey	Adds a spicy twist
Swap in maple syrup	A deeper, cozy sweetness
Sprinkle nuts	Candied pecans or walnuts give great crunch
Try herbs	Rosemary or thyme brings a savory edge
Go vegan	Use coconut bacon or smoked paprika instead of prosciutto

Make-Ahead & Storage Tips

Grill apples ahead: Store in the fridge for up to 1 day in an airtight container.
Keep prosciutto separate: Assemble fresh to avoid sogginess.
Reheat gently: Use a warm oven or grill pan to bring apples back to life.
Store leftovers: Refrigerate for up to 2 days; drizzle fresh honey before serving.

Common Mistakes to Avoid:

Uneven Apple Slices: If your apple slices aren’t roughly the same thickness, some will burn while others remain firm. Aim for consistent slices, about 1/4 to 1/2 inch thick, for even cooking on the grill.
Overcooking Apples: Grilled apple slices should be tender-crisp, not mushy. Watch them closely on the grill; they cook quickly. You want nice grill marks and slight softening, but they should still hold their shape.
Burning the Honey: Honey can caramelize and burn quickly over high heat. Drizzle the honey after grilling the apples, or if applying before, use a lower heat and keep a very close eye on them.
Too Much Prosciutto: While delicious, too much prosciutto can overpower the delicate apple flavor and make the dish overly salty. Use thin slices and don’t wrap too much around each apple piece.
Cold Ingredients: Serve this dish warm! The warmth helps the honey soften and mingle with the other flavors, and the prosciutto crisps up beautifully.

Frequently Asked Questions (FAQs)

Q: What are the best apples for grilling? A: For grilled apples, choose firm, slightly tart, or sweet-tart varieties that hold their shape well when heated. Great options include Honeycrisp, Gala, Fuji, Granny Smith, or Braeburn.

Q: Do I need to peel the apples before grilling? A: It’s usually not necessary to peel the apples. The peel adds a bit of texture and color, and it helps the slices hold together while grilling. Just make sure to wash them thoroughly.

Q: Can I cook these in the oven instead of grilling? A: Yes! If you don’t have a grill, you can bake the apple slices. Arrange them on a baking sheet, brush lightly with oil (or butter), and bake at 400°F (200°C) for 10-15 minutes, flipping once, until tender. Then proceed with adding prosciutto and honey.

Q: My prosciutto isn’t getting crispy. What am I doing wrong? A: For crispy prosciutto, make sure your grill or pan is hot enough. You can also cook the prosciutto separately in a pan until crispy, then crumble it over the grilled apples and honey, rather than wrapping and grilling it directly with the apple.

Q: Can I prepare any part of this dish ahead of time? A: You can slice the apples a bit ahead of time and toss them with a little lemon juice to prevent browning. The rest of the assembly and grilling is best done just before serving to ensure the apples are warm and the prosciutto is crisp.