- Freshly-picked free-stone peaches, as many as you need to serve your guests.
Prosciutto, sliced thin, as much as you like!
- Balsamic glaze to drizzle — 1/4 cup of the bottle or more, depending how much your guests desire.
Remove fuzzy skin of peaches and the seed/pit.
Slice into 1/2″ wedges.
Wrap one or two slices of prosciutto around each peach wedge.
Drizzle with Balsamic Glaze.