Ingredients
*
* 16 thin slices of pancetta if you cannot find sliced pancetta easily, prosciutto will work just fine
* 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
*
* 16 thin slices of pancetta if you cannot find sliced pancetta easily, prosciutto will work just fine
* 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
Directions1. 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
2 comments:
Looks lovely and sounds delicious, Heather--thank you for sharing the recipe. I also really like your girl with monster piece from the previous post. You are creative in many areas, and it's fun to see and read about.
ok, seriously ... my mouth is watering!
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