Coat grill with nonstick spray and put it on high.
Boil vinegar in a saucepan over high heat until reduced to 1/4 cup, about 12 min. Then grill the nectarine halves cut side down for 5 min. Then slice the prosciutto in 16 strips, each about 2" wide and 6-8" long.
Assemble by securing the basil leaf and 1/2 oz. of mozzarela on a nectarine quarter with proscuitto. Then drizzle with balsamic syrup.
Originally Submitted
5/2/2008
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