Pancetta Peaches with Basil and Peach White Balsamic Vinegar


  • 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 Bella Oliva EVOO (any Varietal, Basil, Tuscan Herb or Chipotle!)
  • Bella Oliva 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 balsamic vinegar and serve.

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