4 oz. thinly sliced prosciutto
1/4 c. of basil leaves
Sea Salt and fresh ground pepper to taste
Combine peaches and balsamic vinegar in plastic storage bags and allow to sit for one hour at room temperature. Preheat grill to medium-high. Remove peaches from bag and season with sea salt and pepper. Reserve balsamic marinade. Grill peaches, turning occasionally until charred and softened, 4 to 6 minutes. Transfer to a platter. Sprinkle with basil, drizzles with olive oil. Serve with prosciutto on the side. Reduce the balsamic marinade in a small sauce pan on low heat. Allow balsamic to cook off about 1/4 of its original amount. Let cool and drizzle on grilled peaches and prosciutto.