Pairing the warm, sweet taste of nectarines with salty prosciutto makes a wonderful first course. It is even better when served with a glass of champagne.
If you can find them, try substituting fresh apricots.
4 ripe nectarines (or 6 fresh apricots)
4 tablespoons extra-virgin olive oil
Freshly ground black pepper
12 slices prosciutto
Garnish: fresh thyme sprigs (optional)
Position your oven rack on the top shelf; preheat broiler. Quarter the nectarines (if using apricots, halve them) and remove the stones. Dip the cut side of each nectarine section (or apricot half) in some of the olive oil and place, cut side up, on a baking sheet.