Grilled Peaches with Mozzarella, Basil and Prosciutto

Directions

1. Slice each Peach into eight equal slices.
2. Prepare twenty-four separate Basil leaves, 1 tsp. Mozzarella slices, and 4-gram pieces of Prosciutto long enough to wrap the other ingredients as shown.
3. Gently simmer the Balsamic Vinegar in a small sauce pot over medium heat. Reduce by half, or until the vinegar takes on a syrupy quality and coats the back of a spoon. Remove from heat.
4. Cook sliced Peaches briefly over medium hot grill (or pan) only until they barely begin to soften and gently caramelize. Maintain some firmness.
5. Bundle each grilled Peach slice, Mozzarella slice, and Basil leaf with a piece of Prosciutto. Drizzle with Balsamic reduction.