• 2 ripe yellow peaches
• 12 slices prosciutto (200g), trimmed, halved lengthways
• 24 mini bocconcini
• 24 x 16cm wooden skewers
• ¼ cup olive oil
• ¼ cup fresh basil leaves
• 2 tblsps lemon juice
• 1 tblsp red wine vinegar
To make basil dressing, place all ingredients in a blender. Blend until smooth. Transfer to a jug.
Cut each peach into six wedges. Cut each wedge in half crossways.
Thread prosciutto, bocconcini and peach evenly onto the skewers.
Arrange skewers on a serving plate. Drizzle with basil dressing. To serve, garnish with micro basil, if desired.