Pancetta-Wrapped Peaches with Basil and Aged Balsamic

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.

Slideshow: More Peach Recipes

  • Total Time:
  • Servings: 4 first-course servings

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  • 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

How to make this recipe

  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.

Contributed By Photo © Keller & Keller Published July 2008

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