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In a medium bowl, stir together the goat cheese, heavy cream, lemon zest, lemon juice, basil, and a pinch of black pepper until it's light and 'whipped'.
Using a melon baller or small spoon, scoop out a 1 teaspoon size ball of peach flesh from each peach. Stuff 1 teaspoon or so of the goat cheese into the hole. Wrap 1 piece of prosciutto around each peach, covering most of the goat cheese. Rub the peaches with olive oil.
Preheat your grill or grill pan to medium-high heat and brush the grates with oil. Grill the fruit for 2-3 minutes or until light char marks appear, flip and grill another 2-3 minutes. Remove from the grill and immediately drizzle with honey and top with fresh thyme and flaky salt. Serve warm.
Alternately, you can roast the peaches on a baking sheet in a 425-degree oven for 15-20 minutes, or until the prosciutto is crisp.