Pancetta-Wrapped Peaches with Basil

You've had cantaloupe with prosciutto, right?  Here's a wonderful summer riff on that classic.  Perfect for these last days of summer...

Pancetta-Wrapped Peaches with Basil
From Food & Wine Magazine.

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

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.