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, preferably freestone
Don’t peel peaches. Slice in half and remove stone. Cut each half into 4 wedges. Cut prosciutto slices in half lengthwise. Leave rind on cheese. Slice cheese into 24 pieces 1 inch (2.5 cm) long and 1/4 inch (0.5 cm) thick. Press piece of cheese onto one side of peach wedge. Cover with mint leaf. Wrap with slice of prosciutto, covering half of cheese and mint. Repeat with remaining peaches, cheese, mint leaves and prosciutto. Arrange on a large platter and squeeze lime juice overtop. Serve immediately.