Pancetta-wrapped Peach and Basil Tapas
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Ingredients:
*16 thin slices of pancetta
*2 medium peaches, halved, pitted and cut into 8 wedges
16 Fresh basil leaves
*Salt and fresh ground pepper
*2 Tbsps Flying Olive's Arbosana EVOO or Basil EVOO
*2 tsps (approx) Flying Olive's Peach Balsamic Vinegar
Directions:
Lay out the pancetta slices. Set a peach wedge at the edge of each slice, season with salt and pepper and top with a basil
leaf. Roll up the remaining pancetta to enclose the rest of the peaches. In a medium skillet, heat the EVOO. Add half of the wrapped peaches and cook over medium heat, turning occasionally, until browned, about 4 minutes a side. Transfer to a platter and repeat with the remaining peaches.Lightly drizzle the tapas with Peach balsamic vinegar and serve.
Submitted by Barb L.