Crisp apple slices wrapped in savory prosciutto and pan-seared until golden deliver a perfect sweet-and-savory contrast, finished with creamy goat cheese and balsamic glaze. This elegant appetizer requires just basic pan-cooking and comes together in under 15 minutes.
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Slice the apple into thin rounds, about 1/4-inch thick. Carefully remove any seeds from the center.
Wrap a piece of prosciutto around the middle of each apple slice.
Place the wrapped apple slices in a hot pan and sauté for 1-2 minutes per side, until the prosciutto is slightly crispy and the apple is lightly caramelized.
Arrange the cooked apple bites on a serving platter.
Top each bite with crumbled goat cheese.
Drizzle with balsamic glaze and olive oil.
Finish with a sprinkle of freshly ground black pepper and chopped chives before serving.
Serve immediately for best texture. Leftovers may be refrigerated up to 2 days and gently reheated in a 300°F oven for 5 minutes, though prosciutto will lose crispness.
Wrap and refrigerate the apple-prosciutto bundles up to 4 hours before cooking. Pan-sear just before serving for the best crispness.
Use firm, tart apples like Granny Smith or Honeycrisp that hold their shape when sliced and balance the salty prosciutto.
Cook until the edges brown and curl slightly, about 2–3 minutes per side. The prosciutto will continue to crisp as it cools.
Yes, skip the prosciutto and pan-sear the apple slices in olive oil until golden, then top with goat cheese and balsamic glaze.
Leave the skin on for structure and visual appeal; it holds the prosciutto wrap secure and adds color.
