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3/4/12

Pancetta-Wrapped Peaches with Basil and Aged Balsamic (serves 4)

Super easy and an up and coming, trendy appetizer that is well worth your trying it.

- Chez









Ingredients


  • 16 thin slices of pancetta

  • 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

  • arugala for garnish

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.
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.



Lightly drizzle the peaches with aged balsamic vinegar and serve on bed of Baby Arugala.