Peachy Caprese Pancetta Stacks
Take summery cheese and charcuterie board elements and layer them up into these unassuming and incredibly delicious Peachy Caprese Pancetta Stacks dripping with Honeyed White Balsamic Glaze.
Servings 6 servings
Calories 267kcal
Ingredients
- 1 tablespoon light brown sugar
- ¼ teaspoon fennel seeds , crushed
- 12 thin round pancetta slices
- ½ cup white balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon fresh lemon juice
- 3 large peaches
- 12 ripe tomato slices , about ¼-inch thick
- 12 fresh mozzarella slices , about ¼-inch thick
- Freshly ground black pepper
- 24-36 fresh basil leaves
Instructions
- Preheat oven to 300°F.
- Place pancetta slices in a single layer on an extra-large, parchment-lined, rimmed baking sheet.
- Combine sugar and crushed fennel seeds in a small bowl. Sprinkle spice mixture evenly over pancetta. Bake 20-25 minutes until crisp.
- Combine vinegar, honey, and lemon juice in a small saucepan. Bring to a boil over medium-high heat.
- Lower heat to medium and simmer 8-10 minutes until mixture thickens and is reduced to about ¼ cup. Set aside to cool.
- Cut each peach in half horizontally. Carefully remove pits. Cut peach halves in half horizontally. You’ll get 4 slices from each peach.
- To start assembling, place 6 peach slices on a serving platter. Then add the following: 1 mozzarella slice, 2-3 basil leaves, 1 tomato slice, 1 pancetta slice, 1 mozzarella slice, 2-3 basil leaves, 1 peach slice, and 1 pancetta slice.
- Drizzle vinegar glaze over. Top stacks with a few turns of freshly ground pepper and garnish with extra basil. Enjoy!
Notes
*Prosciutto or thinly sliced ham can be substituted for the pancetta.
Nutrition
Serving: 1 serving | Calories: 267kcal | Carbohydrates: 22g | Protein: 12g | Fat: 14g | Cholesterol: 42mg | Sodium: 369mg | Potassium: 375mg | Fiber: 2g | Sugar: 19g | Vitamin A: 1041IU | Vitamin C: 14mg | Calcium: 214mg