pancetta-wrapped peaches with basil + balsamic.

Quick – while peaches are still in season. You’ve got to make this.

As soon as I saw the recipe, I died. Four of my all-time favorite ingredients, all wrapped into one recipe. Not even just the recipe itself, but all in the name of the recipe?

I’m in.

You will be, too. All of my friends were. I even made it super-simple for you by converting the recipe so that you throw everything into your oven all at once, rather than sautéeing a few at a time. A must for entertaining. And probably a must even if it’s just a few of you eating. Heck, even if you’re by yourself… You’re going to want more. Trust me on this.

The crispy-salty factor from the pancetta complements the juicy sweetness of the peaches like a dream. The textures are perfect together, too – and then there’s the fresh bite from the basil and the acidity from that last, dreamy drizzle of aged balsamic.

Need I say anything more?

Pancetta-Wrapped Peaches with Basil + Balsamic

Adapted from Food & Wine

• 2/3 pound pancetta, thinly sliced
• 4 peaches, pitted and sliced into 8 wedges each
• Sea salt and freshly ground pepper
• Fresh basil leaves
• Extra-virgin olive oil spray (if you don’t have spray, you can drizzle very lightly)
• Aged balsamic vinegar

Preheat oven to 400 degrees F.

Lay the pancetta slices out on a work surface. Season peaches lightly with salt and pepper. Set a peach wedge and a basil leaf at the edge of each slice and roll up the pancetta to enclose. Repeat with remaining peach slices.

Place pancetta-wrapped peaches on a rack on top of a baking sheet and spray lightly with olive oil. Bake for 12 minutes, or until pancetta is browned and crisp. Transfer to platter and drizzle with balsamic.

Makes 32 bite-sized servings.