Pancetta-Wrapped Peaches with Basil and Aged Balsamic
Recipe from Food & Wine

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 frisee or baby escarole salad.


Pancetta-Wrapped Peaches with Basil and Aged Balsamic
Keller & Keller

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Servings: 4 first-course servings
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Appetizers, Canapes, Ham, Party Appetizers, Peaches
 
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Ingredients
  • 16 
    thin slices of pancetta
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  • 2 
    medium freest peaches, halved, pitted and cut into 8 wedges each
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  •  
    Salt and freshly ground pepper
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  • 16 
    basil leaves
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  • 1  tablespoon
    olive oil
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  •  
    Aged balsamic vinegar, for drizzling
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Directions
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.
2.
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.
3.
Lightly drizzle the peaches with aged balsamic vinegar and serve.
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