Pancetta-Wrapped Peaches with Basil and Aged Balsamic

By sadams1001

Chef Stuart Brioza sears sweet summer peaches in pancetta with fresh basil leaves for a crispy, juicy hors d'oeuvre. They would also be an unexpected addition to a frisée or baby escarole salad.

Ingredients

• 16 thin slices of pancetta
• 2 medium freestone peaches—halved, pitted and cut into 8 wedges each
• Salt and freshly ground pepper
• 16 basil leaves
• 1 tablespoon olive oil
• Aged balsamic vinegar, for drizzling

Details

Servings 4
Adapted from foodandwine.com

Preparation

Step 1

Lay the pancetta slices out on a work surface. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches.

In a medium skillet, heat the olive oil. Add half of the wrapped peaches and cook over moderate heat, turning occasionally, until the pancetta is browned and crisp, about 4 minutes. Transfer to a platter and repeat with the remaining peaches.

Lightly drizzle the peaches with aged balsamic vinegar and serve.