When I saw this recipe for pancetta-wrapped peaches in the July issue of Food and Wine magazine, I knew I had to make it. The recipe takes four simple ingredients — peaches, pancetta, basil, and balsamic vinegar — and turns them into one incredibly delicious, perfectly balanced dish. The peaches are sweet and juicy, the pancetta is crisp and salty, and the basil is fresh and fragrant. The vinegar adds a light tanginess that makes this appetizer superbly gourmet. I brought them to a barbecue where they were paired with the host's refreshing, potent sangria. The coupling was the hit of the party! If there is one recipe you make this summer, make this one. To learn the technique, read more.

Pancetta-Wrapped Peaches
Modified from Food and Wine magazine
Pancetta-Wrapped Peaches

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
toothpicks
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 and secure with a toothpick.
  2. Heat a grill to medium. Place the peaches on the grill and grill, turning so each side is cooked, until the pancetta is crisp and the peaches are soft, 20-25 minutes.
  3. Transfer to a platter and lightly drizzle the peaches with aged balsamic vinegar and serve.

Makes 16 appetizers.


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