Summer Cornbread Prosciutto Appetizer

Ingredients

• 1 pound nectarines, ripe
• 1 cup apple cider vinegar
• 1/2 cup sugar
• 2 sprigs fresh dill
• 2 teaspoons mustard seeds
• 2 teaspoons whole coriander
• 2 teaspoons whole allspice
• 1 teaspoon peppercorns
• 1 dried bay leaf, crushed
• 1 1/2 cups flour
• 1/2 cup cornmeal
• 2 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 teaspoon baking soda
• 1 1/2 cups buttermilk
• 2 large eggs
• 1 egg yolk
• 8 ounces unsalted butter, melted
• 1/4 cup grated Parmigiano-Reggiano cheese
• 8 ounces baby yellow squash
• 8 ounces baby zucchini
• 2 tablespoons extra-virgin olive oil
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 garlic cloves, smashed
• Salt, to taste
• Ground black pepper, to taste
• 1 lemon
• 6 pieces cornbread
• 6 eggs
• Freshly ground black pepper, to taste
• 6 thin slices Prosciutto di Parma