Pancetta-Wrapped Peaches with Basil and Ages Balsamic

© Keller & Keller

Pancetta-Wrapped Peaches with Basil and Aged Balsamic

  • SERVINGS: 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.


slideshow  More Peach Recipes



  1. 16 thin slices of pancetta

  2. 2 medium freestone peaches—halved, pitted and cut into 8 wedges each

  3. Salt and freshly ground pepper

  4. 16 basil leaves

  5. 1 tablespoon olive oil

  6. Aged balsamic vinegar, for drizzling

  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.