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.
Modified from Food and Wine magazine Ingredients 16 thin slices of pancetta Directions Makes 16 appetizers.
2 medium freestone peaches — halved, pitted and cut into 8 wedges each
Salt and freshly ground pepper
16 basil leaves
Balsamic vinegar, for drizzling
Modified from Food and Wine magazine
16 thin slices of pancetta
Makes 16 appetizers.