Categories: Appetizers
Ingredients
- 1 tbsp. light brown sugar
- 1/4 tsp ground fennel seeds
- 6 round pancetta slices
- 1/2 cup white balsamic vinegar
- 2 tsp honey
- 2 tsp fresh lemon juice
- 3 medium peaches
- 6 fresh mozzarella slices
- 1/2 cup fresh basil leaves
Directions
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Preheat oven to 300. Line a baking sheet with parchment paper.
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Combine sugar and fennel seeds in a bowl. Place pancetta in a single layer on prepared baking sheet; rub spice mixture evenly on each side. Bake at 300 for 25 minutes or until crisp.
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Combine vinegar, honey and juice in a small saucepan; bring to a boil over medium-high. Cook, stirring often, 6-8 minutes or until mixture thickens and reduces by half.
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Cut each peach in half horizontally; discard pits. Cut peach halves in half horizontally. (You should have 4 round, flat slices from each peach.)
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To assemble, place 6 peach slices on a serving platter. Layer each with 1 mozzarella slice, 1 additional peach slice, and 1 pancetta slice. Drizzle vinegar mixture evenly over stacks. Sprinkle with basil.