Prepare the Peaches: Cut the peaches into slices and add them with rosemary and thyme to a clean jar.

Create the Pickling Liquid: In a saucepan, combine white balsamic vinegar, white vinegar, kosher salt, and honey. Heat until dissolved.

Pickle the Peaches: Add cold water to the pickling liquid and pour it over the peach slices. Seal and let sit for 30 minutes.

Assemble the Skewers: Wrap prosciutto around each peach slice, then skewer with basil leaf and mozzarella pearl.

Make the Dressing: Mix leftover pickling liquid with olive oil, minced garlic, and herbs until emulsified.

Drizzle and Serve: Place skewers on a platter and drizzle dressing over. Serve immediately.