Grilled Prosciutto-wrapped Peaches

6 D'Orsogna Prosciutto, halved

2 Peaches, quarted

650 g Heirloom tomatoes, sliced

400 g Baby tomatoes, halved

220 g Fresh mozzarella

Dressing

2 tsp Apple cider vinegar

2 tsp Extra virgin olive oil

1 tbsp Balsamic vinegar

1 tsp Dijon mustard

½ tsp Brown sugar

Pre-heat skillet on medium heat. Wrap each quartered peach with a slice of D'Orsogna Prosciutto.

Add oil to skillet pan then place prosciutto-wrapped peaches to the pan and cook until charred. Set aside.

Place apple cider vinegar, olive oil, balsamic vinegar, dijon mustard and brown sugar in a bowl. Whisk to combine and season with salt and pepper.

Arrange tomatoes, grilled prosciutto-wrapped peaches and basil on a serving plate. Add torn pieces of mozzarella then drizzle over the prepared dressing.

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Grilled Prosciutto-wrapped Peaches