Annie's Cooking Club

Makes 16

Time: 30 minutes

1 cup balsamic vinegar

4 nectarines, halved, pitted

8 slices prosciutto

16 fresh basil leafs

½ lb. Fresh mozzarella, sliced

Coat grill with nonstick spray, then preheat to high

Boil vinegar in a saucepan over high heat until reduced to ¼ cup, about 12 minutes.  (Be careful not to over-reduce, the syrup can scorch).

Grill nectarine halves, cut side down for 5 minutes.  Cut each in half again.

Slice prosciutto into 16 strips, each about 2” wide and 6-8” long.

To assemble, secure a basil leaf and ½ oz. mozzarella on a nectarine quarter with prosciutto as shown.  Repeat with remaining ingredients. 

Before serving, drizzle wraps with balsamic syrup.