2 fresh peaches
8 slices shaved prosciutto (about 3 ounces)
16 fresh basil leaves
3 tablespoons Blenheim Apricot White Balsamic Vinegar
Wash and pat dry the peaches. Cut each peach in half, remove the pit and cut each half into four equal wedges. Set aside. Prepare prosciutto by cutting each slice in half for 16 equal pieces. Wrap a wedge of peach and a leaf of basil with a piece of prosciutto, then secure with a toothpick or decorative pick. Arrange on a serving platter and drizzle with Blenheim Apricot White Balsamic Vinegar. Serve immediately.