Pancetta-wrapped Peach and Basil Tapas


*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


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.