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
Directions
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