Cut each peach into 6 wedges; set aside.

Cut each slice of Prosciutto di Parma in half, crosswise, so you now have 12 smaller slices.

Place a peach slice on top of a prosciutto slice. Add about half a teaspoon of goat cheese in the center of the peach, then top with a basil leaf. Wrap peach, goat cheese and basil with prosciutto.

Repeat with remaining ingredients.