White nectarines do taste different, not radically different but still different. I prefer them to the regular yellow fleshed ones.
Not only does the prosciutto go well with them raw but they go really well in a salad. Last summer I had leftover prosciutto and white necatines, and inspired by a fig, prosciutto, mozarella and basil salad I had I decided to create my own.
Cut a chicken breast into large bite-sized pieces, smeared the lightly with some finely minced basil and ev-oo, wrapped them in prosciutto and baked until done and the prosciutto was fairly crispy.
Halve and stone some white nectarines, slice each necatine into eighths. Toss some mixed greens (I think I used baby spinach, rocket and a few others) in a dressing made of ev-oo, honey, lemon juice, salt and a decent amount of freshly cracked black pepper. Whack the greens on a plate, add your sliced nectarines, some torn bocconcini or fresh mozarella, the chicken pieces and some extra basil leaves.
It was fantastic.
Ooh ooh don't forget about a sandwich/roll (of your choice, I like mine on turkish bread) of prosciutto, basil, mozarella, semi-dried tomatoes with rocket with a dressing of _good_ balsamic vinegar and ev-oo. Just prosciutto and fontina go really well on a sanwich as well.