Behold: a refined new caprese that invites a meaty umami burst with pancetta and gives you an excuse to use up those juicy peaches. Hot and cold, savory and sweet, creamy and crunchy—the dish is an ode to the idea that food doesn’t get better than simple, fresh ingredients skillfully executed. Look for round pancetta slices and fresh mozzarella in the specialty meat and cheese section of your grocery store. Serve these fresh and flavorful stacks as an appetizer or dessert (think cheese-and-charcuterie board reinvented) at your next summertime gathering for a crowd-pleasing treat.
1 tablespoon light brown sugar
1/4 teaspoon ground fennel seeds
6 (3/4-oz.) round pancetta slices
1/2 cup white balsamic vinegar
2 teaspoons honey
2 teaspoons fresh lemon juice (from 1 lemon)
3 medium peaches (about 1 lb.)
6 (1/2-oz.) fresh mozzarella slices
1/2 cup fresh basil leaves
Est. added sugars 3g
How to Make It
Preheat oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat.
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°F for 25 minutes or until crisp.
Combine vinegar, honey, and juice in a small saucepan; bring to a boil over medium-high. Cook, stirring often, 6 to 8 minutes or until mixture thickens and reduces by half.
Cut each peach in half horizontally; discard pits. Cut peach halves in half horizontally. (You should have 4 round, flat slices from each peach.)
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.