Ingredients (serves two -- or one, if you're hungry)
Drizzle of olive oil
2 pieces wheat pita
Several slices of prosciutto (regular ham works, too, but go with the prosciutto -- the king of meats -- if you can)
Parmesan or another hard, nutty cheese, freshly grated
Salt to taste (optional -- keep in mind that both the prosciutto and parm are salty)
In a skillet, heat the stone fruit over medium heat just until it is warm and starts to soften. Remove from the pan and put in a small bowl, immediately toss with balsamic and rosemary. Set aside.
Brush both sides of the pitas with EVOO. Then add to skillet or the grill, keeping them over medium to medium-high heat (depending on the size of the pan you're using, you may have to do this one at a time. If so, just store one in the oven or microwave to keep warm while you finish the other). Once one side of the pita is crispy, just a couple of minutes, flip and then top with prosciutto and grated Parmesan. Cook until everything is heated through and the pita is crisp.
Remove from the heat, top with nectarines, and serve immediately. This is also good with some fresh arugula on top.
Note: If you are working on a grill, halve the nectarines and grill them, then slice and toss with balsamic and rosemary.