- 1 each ripe peach, cut into quarters pit removed
- 4 basil leaves
- 2 slices black forest ham cut into long 4 long strips
- Balsamic Glaze , drizzle
- Black Pepper to taste
- Oil as needed
- Lay out peach on cutting board crack fresh black pepper.
- Lay basil on top.
- Wrap each peach quarter with ham.
- Drizzle with olive oil and place on medium high grill.
- Grill till lightly charred.
- Remove from heat and drizzle with balsamic glaze.
- Serve with crostini and goat cheese.