I found this easy-peasy recipe in the back of the August Gourmet. The combination of flavors (sweet! salty! smoky!) creates constant surprises for your tastebuds, and nothing tastes like summer more.
Nectarines with prosciutto and basil
I substituted white nectarines for peaches because that's what I had, and prosciutto for jamon serrano, because that's what I could find. I'm confident it turned out just as well.
1/2 tsp Sherry vinegar
1/4 tsp sugar
1/8 tsp ground cumin
3 ripe white nectarines, cut into 8 wedges
1/4 lb. thinly sliced prosciutto
24 basil leaves
In a medium bowl, toss together the Sherry vinegar, sugar, and cumin. Add the nectarines, stir to coat, and let sit 10 minutes. Then wrap a small piece of prosciutto around each nectarine slice, add a basil leaf, and secure with a toothpick.