Preheat oven to 350 degrees F (180 degrees C).
Line a baking sheet with parchment paper and arrange
Prosciutto (4 slices)
in a single layer. Bake for 10-12 minutes, until prosciutto is crispy. Remove from oven to cool.
Meanwhile, make the dressing. Add the
Fresh Basil Leaves (2 cups)
Italian Flat-Leaf Parsley (1/2 cup)
Garlic (1 clove)
Crushed Red Pepper Flakes (1/2 tsp)
Kosher Salt (1 tsp)
Red Wine Vinegar (1/4 cup)
Olive Oil (1/2 cup)
to the bowl of a blender. Start on a low speed, gradually increasing until the herbs are incorporated into a smooth dressing. You may need to stop the blender and scrape the sides a few times, so that it gets combined evenly.
On a medium serving platter, arrange
Grape Tomatoes (1 cup)
Fresh Mozzarella Cheese Ball (1 1/3 cups)
Chop or tear shards of prosciutto and scatter them over the peaches. Sprinkle with additional parsley.
To serve, drizzle 2 tablespoon Olive Oil over peaches and 4-5 tablespoons of the herb dressing or more to taste. Enjoy!