Grilled Pepper and Prosciutto Summer Snack Plate Recipe

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4–6

Ingredients

For the Grilled Peppers

3 bell peppers (red, yellow, and orange), seeded and cut into wide strips
1 tablespoon olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper

For the Snack Plate

6 ounces (170g) prosciutto, thinly sliced
8 ounces fresh mozzarella pearls or burrata
1 cup cherry tomatoes
1 cup fresh melon cubes (cantaloupe or honeydew)
1 cup fresh strawberries or grapes
½ cucumber, sliced
½ cup marinated olives
¼ cup roasted almonds or pistachios
Assorted crackers or crostini
Fresh basil leaves

Optional Garnishes

Balsamic glaze
Hot honey
Lemon wedges
Fresh thyme sprigs

Instructions

Step 1: Grill the Peppers

Preheat an outdoor grill or grill pan to medium-high heat.

In a bowl, toss the pepper strips with:

Olive oil
Sea salt
Black pepper

Place the peppers on the grill and cook for 3–4 minutes per side, or until lightly charred and tender.

Remove from the grill and allow them to cool slightly.

Step 2: Prepare the Serving Board

Choose a large serving platter, wooden board, or tray.

Place small bowls on the board for olives, nuts, and any dipping sauces.

This creates an organized and visually appealing presentation.

Step 3: Arrange the Prosciutto

Gently fold and roll the prosciutto slices into loose ribbons.

Arrange them in several sections across the platter to create height and texture.

Step 4: Add the Grilled Peppers

Place the cooled grilled peppers around the prosciutto.

Alternate the colors for a vibrant summer presentation.

Step 5: Add the Cheese

Arrange mozzarella pearls or burrata in clusters around the board.

Scatter fresh basil leaves near the cheese for extra color and flavor.

Step 6: Fill in with Fresh Produce

Add:

Cherry tomatoes
Melon cubes
Strawberries or grapes
Cucumber slices

Group similar items together for a polished appearance.

Step 7: Add Crunchy Elements

Fill remaining spaces with:

Crackers
Crostini
Roasted nuts

These provide texture and make the board more satisfying.

Step 8: Garnish and Finish

Drizzle the grilled peppers and cheese lightly with balsamic glaze if desired.

Add lemon wedges and fresh herbs throughout the platter.

For a sweet-spicy touch, drizzle a small amount of hot honey over the peppers.

Step 9: Serve

Serve immediately while the peppers are fresh and slightly warm or at room temperature.

Allow guests to mix and match ingredients to create their own perfect bites.

Delicious Bite Combinations

Classic Italian Bite

Crostini
Burrata
Prosciutto
Grilled pepper
Basil

Sweet & Salty Summer Bite

Melon cube
Prosciutto
Fresh mozzarella

Mediterranean Bite

Cracker
Grilled pepper
Olive
Cheese

Garden Fresh Bite

Cucumber slice
Burrata
Tomato
Basil

Tips for the Best Summer Snack Plate

Use Colorful Peppers

A mix of red, yellow, and orange peppers creates the most beautiful presentation.

Choose Quality Prosciutto

Since it’s a featured ingredient, high-quality prosciutto makes a noticeable difference.

Include Seasonal Fruit

Summer fruits add natural sweetness that balances the savory elements.

Serve at Room Temperature

Cheese and prosciutto have the best flavor when not served ice cold.

Build Just Before Serving

Fresh ingredients look and taste best when assembled shortly before guests arrive.

Variations

Mediterranean Snack Plate

Add hummus, feta cheese, and pita chips.

Burrata Lovers’ Board

Replace mozzarella pearls with extra creamy burrata.

Spicy Version

Add pepperoncini and a drizzle of chili-infused honey.

Low-Carb Plate

Skip the crackers and add more vegetables and nuts.

Picnic Version

Pack ingredients separately and assemble on-site.

Storage

Store leftover ingredients separately in airtight containers.

Grilled peppers: Up to 4 days refrigerated
Prosciutto: Up to 3 days refrigerated
Fresh fruit: Up to 2 days refrigerated
Cheese: Up to 4 days refrigerated

Nutrition Information (Approximate Per Serving)

Calories: 290
Protein: 14g
Carbohydrates: 15g
Fat: 20g
Fiber: 3g
Sugar: 8g