adapted from Food & Wine magazine
16 thin slices pancetta
2 medium freestone peaches, halved, pitted and cut into 8 wedges each
salt and freshly ground pepper
16 basil leaves
1 TB olive oil
peach balsamic vinegar, for drizzling (the recipe called for aged balsamic, which we actually did have, but we also had this delicious peach balsamic which went perfectly!)

Lay the pancetta slices out on a cutting board. Place one peach wedge at the edge of each slice, sprinkle with salt and pepper, and top with a basil leaf. Roll up the pancetta to enclose the peach.

Heat the olive oil in a medium skillet. Add half of the peaches and cook over moderate heat, turning occasionally, until the pancetta is browned and crisp. This takes about 4 minutes, depending on the heat of your pan. Transfer to a platter and repeat with the remaining peaches.

Lightly drizzle the peaches with balsamic vinegar and serve.
Makes 16 wrapped peaches.

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