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Ingredients

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

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Ready In 30 Minutes

Servings: 4

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Cooking Instructions

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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.
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Step 2

• Roll up the pancetta to enclose the peaches.
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Step 3

• In a medium skillet, heat the olive oil.
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Step 4

• Add half of the wrapped peaches and cook over moderate heat, turning occasionally, until the pancetta is browned and crisp, about 4 minutes.
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• Length: 4 minutes

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Step 5

• Transfer to a platter and repeat with the remaining peaches.
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Step 6

• Lightly drizzle the peaches with aged balsamic vinegar and serve.
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