This is a delicious twist on the melon wrapped in prosciutto.  The marinade of sherry vinegar, honey and cumin gives the nectarines a wonderful smoky, sweet and tart flavor all at the same time.  Add the prosciutto and basil and you’ll have an appetizer that will be the first to go.  This recipe is a combination of three different ones that I cut out of the magazine - I just used my preferences.

Nectarines Wrapped in Prosciutto

Makes 24

2 nectarines
3 Tbls. sherry vinegar
1 Tbls. honey
1/2 tsp. cumin
12 thin slices of prosciutto
24 small basil leaves

Cut each nectarine into 12 slices.  Make the marinade by whisking together the vinegar, honey and cumin.  Add the nectarine slices and toss to coat.  It’s best if you let it marinade for about 20 minutes, tossing regularly.

Cut the prosciutto slices in half.  Roll each nectarine wedge with a piece of the prosciutto and skewer it with a basil leave with a toothpick.  You can serve these either room temperature or chilled.