© Keller & Keller
Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4 first-course servings

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.    More Peach Recipes  

How to Make It

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.

Step 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.

Step 3    

Lightly drizzle the peaches with aged balsamic vinegar and serve.

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