What You Need
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
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 and secure with a toothpick.
2) Heat a grill to medium. Place the peaches on the grill and grill, turning so each side is cooked, until the pancetta is crisp and the peaches are soft, 20-25 minutes.
3) Transfer to a platter and lightly drizzle the peaches with aged balsamic vinegar and serve.