Playing up the flavors of sweet and savory, the prosciutto di Parma adds the perfect texture to the soft, grilled nectarines.
- 1 ripe organic nectarine
- 2 thin slices of prosciutto di Parma
- Drizzle of mosto cotto
- Extra-virgin olive oil
Use a smoker or, if you have a Weber grill, dampen a few wood chips and place them on hot coals. Close the lid and smoke the halved nectarines until soft and smoky, but not mushy for about 3-4 minutes. Place the prosciutto on top of the nectarines and drizzle with mosto cotto and olive oil.