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

1. Preheat oven to 300. Line a baking sheet with parchment paper.

2. 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.

3. 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.

4. Cut each peach in half horizontally; discard pits. Cut peach halves in half horizontally. (You should have 4 round, flat slices from each peach.)

5. 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.

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