In a large sauce pan, combine the peaches, red pepper flakes, honey, water, and salt, and pepper, to taste and place the pan over medium heat. Bring to a simmer, then lower the heat and simmer slowly for 30 minutes, stirring occasionally. Let the mixture cool, then blend it in a blender or food processor until smooth.
In a small bowl, stir the cream cheese and sour cream together until well combined.
Divide the cream cheese mixture among 4 slices of bread, reserving a little bit of cream cheese for garnish. Spread the peach jam on the other slices of bread. Top the cream cheese slices with a few slices of prosciutto and top with the slices with jam. Slice in half.
In a small bowl, blend the chopped tarragon, parsley, and basil then spread them out on a plate.
Spread a light coating of reserved cream cheese on the exposed sliced end of each sandwich half and dip in the chopped herbs. Arrange the sandwiches on a plate and serve.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Aria Kagan