Preheat oven to 350 degrees F (180 degrees C).
Line a baking sheet with parchment paper and arrange Prosciutto (4 slice) 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 Leaf (2 cup), Italian Flat-Leaf Parsley (1/2 cup), Garlic (1 clove), Crushed Red Pepper Flakes (1/2 teaspoon), Kosher Salt (1 teaspoon), Red Wine Vinegar (1/4 cup), and 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 Peach (2), Grape Tomatoes (1 cup), Shallot (1), and Fresh Mozzarella Cheese Ball (8 ounce).
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!