Pancetta Peaches with Basil and Peach White Balsamic Vinegar

It’s July.  July = peaches.  This simple recipe makes a divine little appetizer for a summer dinner on the deck — alone or with friends!  Plus, it’s dairy-free, gluten-free, low-carb and high-fiber!

Pancetta Peaches with Basil and Peach White Balsamic Vinegar
adapted from Food & Wine (July 2008)



* 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 My Heart Extra Virgin Olive Oil
* Olive My Heart Peach White Balsamic Vinegar, for drizzling


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.