Local Massachusetts peaches seem increasingly old-fashioned to me, meaning that you make a mess when you eat one (unless a nearby vendor gives you slices) and while they taste sweet they also have a faint counterpoint of tartness. This makes them the ideal companion for salty prosciutto. I suppose we could have left it at that, but we also had a raft of mint and some pistachios, so Jody upped the ante with a pistachio-mint pesto that doesn’t require much more than a quick buzz in the food processor. Fresh mozzarella makes it a sumptuous enough to stand in for lunch, if that’s where’s you want to go. You’ll also be relieved to know that local cherry tomatoes, now at their spectacular peak, don’t require peeling. This is the easiest antipasto you’ll even encounter, especially on a hot day when instead of cooking all you want to do is savor the last days of summer.