How to Make… Grilled Nectarine Caprese Skewers-1

How to Make… Grilled Nectarine Caprese Skewers

On Big Island, the fresh flavors of summer never disappear. That’s why Angela Zink always delivers simple, fresh recipes with goodies you can grab right from your own garden. Whether you love garden fresh tomatoes, or are lucky enough to have your own nectarine tree, you’ll be delighted with this sweet and savory flavor combination. Good for a snack, good for dinner as an appetizer or side, and great for vegetarians too. Chef Angela always manages to bring big flavor with simple palate-pleasing, grill-friendly recipes (like this summer BBQ menu). So before its too chilly to grill on the terrace, take a stab at these fresh and colorful grilled nectarine caprese skewers.

Ingredients (Serves 4): 

♦ 2 semi-firm nectarines, halved, pits removed
♦ 16 cherry tomatoes
♦ 8 baby mozzarella balls
♦ 8 5-inch rosemary sprigs, leaves removed aside from  1/4 inch at one end
♦ Handful of fresh basil leaves
♦ Extra virgin olive oil
♦ Aged balsamic vinegar
♦ Cracked black pepper


Drizzle the nectarine halves with olive oil, then place on a medium hot grill for 1-2 minutes, just until you see some nice caramelized grill marks. Place aside and let cool.

Once the nectarines have cooled, slice in half again until you have 8 quarters. Take your rosemary skewer and place a nectarine segment on the sprig, pushing all the way down to the little leaves at the end. Add your cherry tomato, a folded basil leaf, baby mozzarella, one more basil leaf, then finish with another cherry tomato, then repeat for the remaining 7 skewers.

Drizzle the skewers with aged balsamic vinegar, olive oil, black pepper and serve – enjoy the gorgeous colors!

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Illustration: Louise Cunningham 
Colleen McNamara