A simple summer appetizer that looks as beautiful as it tastes, the combination of peach and prosciutto would be amazing on their own, but it’s taken to a whole other level with fresh basil and the southern sweetness of sorghum drizzled on top. 

Makes: 16 pieces

Ready in: 10 minutes

Ingredients:

• 2 fresh peaches
• 8 shaved slices of prosciutto
• 16 fresh basil leaves
• 3 tablespoons sorghum
• 16 toothpicks
  

Instructions:

1. Wash and pat dry the peaches. Cut each peach in half, remove the pit and cut each half into four equal wedges. Set aside. 
2. Prepare the prosciutto by cutting each slice in half, so you are left with two equal pieces. One at a time, take a wedge of peach, and a leaf of basil, and wrap them up with a piece of prosciutto.
   
3. Secure with a toothpick or decorative pick. Arrange on a serving platter and drizzle with sorghum. Serve immediately.

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