This summer, we’re loving the balance of sweet and savory, and these appetizers are checking all the boxes. First, we’re starting with a **cucumber, watermelon, and feta** appetizer that is perfectly light and fresh for the end-of-summer season. Then, there are unbelievably simple **caprese skewers** , followed by a sweet and salty **grilled peach and prosciutto** combo that will make your mouth water. Not only are these finger foods perfect for passing around at a party, but they are so delicious that we couldn’t stop snacking! Keep scrolling for the how-to, and get ready to kick back with a glass of champagne in one hand, and an appetizer in the other…
## **Ingredients:**
**
****_For the Melon Cucumber Feta Skewers_**
- Bamboo skewers
- 1 watermelon
- 1-2 blocks of feta cheese
- 2 cucumbers
- Mint leaves
- Sea salt
**_For the Caprese Skewers_**
- Bamboo skewers
- Heirloom cherry tomatoes
- Packaged mozzarella balls
- Basil leaves
- Olive oil
- Balsamic vinegar or balsamic reduction
**_For the Grilled Peach and Prosciutto Skewers_**
- Bamboo skewers
- 2-3 peaches
- Sliced prosciutto
- Sliced mozzarella
- Basil leaves
- Balsamic reduction (optional)
## **Directions:**
**_For the Melon Cucumber Feta Skewers_**
1. Start by slicing your fresh watermelon into squares, removing the rind. Your squares should be about 1 inch x 1 inch.
2. Cut your feta cheese into squares of slightly smaller size, and set aside.
3. Without peeling your cucumber, cut the entire cucumber into 1 inch slices all the way down, and discard the ends of the cucumber. Then, slice the edges of your cucumber pieces off, creating a square. **Note:** We left the tiniest bit of peel on the edges of our squares to add some color.
4. Slide your cubes of watermelon, feta, and cucumber onto your skewers. Be extra careful with your feta, as it will crumble if you skewer it too hastily!
5. Top your skewers with crushed mint leaves, and a sprinkle of sea salt for taste.
6. Line up neatly on your tray or dish, serve, and enjoy!
**_For the Caprese Skewers_**
1. Start stacking your skewer by adding one basil leaf to cap the end of your appetizer.
2. Then, add a cherry tomato to your skewer, followed by a mozzarella ball and one more basil leaf.
3. Drizzle your skewers with a bit of olive oil and balsamic vinegar. If you prefer to avoid your drizzle from running, try using balsamic reduction instead for a more viscous texture.
4. Serve and enjoy!
**_For the Grilled Peach and Prosciutto Skewers_**
1. To bring out the juices and flavor of your peaches, begin by heating up a grill pan on the stove over low to medium heat. Slice your peaches into ½ inch slices, then place each slice on the grill pan, turning occasionally with a pair of tongs.
2. Once you see faint grill marks on your peach slices, remove them from heat and set aside.
3. If your mozzarella cheese came unsliced, make sure to slice it up into ½ inch slices before proceeding. (We recommend finding a packaged of pre-sliced mozzarella to cut down on time and labor!)
4. Start your skewer stack by first adding a basil leaf, followed by your grilled peach slices. **Note:** Your peach slices will be quite soft after grilling, so we cut our slices into half moon shapes and stacked two on each skewer to make prepping and serving easier.
5. After your peaches, add a piece of folded prosciutto to your skewers, followed by a slice of mozzarella.
6. Top skewers with one more basil leaf, and drizzle with balsamic reduction if you want an extra kick of flavor and color. **Tip:** Since the peaches are already so juicy, avoid using balsamic vinegar since it will make your skewers soggier. This is why balsamic reduction works well.
7. Arrange on a platter or tray, and serve to your guests!
**Are you going to whip up these delicious finger foods for your Labor Day festivities?**
Whether you try these out at your holiday BBQ or any night of the week, we can promise they won’t disappoint. We have to admit, we really have a soft spot for that grilled peach and prosciutto combo…
Bon appétit!
Xx Team GM
##### Photos: Jessi Burrone for GrayMalin.com