Cut each nectarine in half, remove the pit, then cut each half into 4 slices. You should have 16 wedges total.

Heat a large grill pan over high heat. Add 1 teaspoon of olive oil and grill both sides of the nectarines for 1 minute until just warmed, but still firm. Alternatively, you can grill the nectarines directly on the grill. Remove from heat and set aside to cool.

Thread the nectarine pieces, followed by mozzarella balls and prosciutto onto cocktail sticks or skewers. Repeat until all the ingredients are used, then season with salt and pepper. Drizzle with olive oil before serving and garnish with mint leaves. Serve at room temperature for best flavor.