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.
Appetizer, Lunch, Side Dish
American, Gluten Free, Italian
light brown sugar
crushed fennel seeds
thin round pancetta slices
white balsamic vinegar
fresh lemon juice
ripe tomato slices, about ¼-inch thick
fresh mozzarella slices, about ¼-inch thick
Freshly ground black pepper
fresh basil leaves
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!
*Recipe adapted from Cooking Light, August 2017
Tried this recipe? Pin it for Later!
Give it Some Thyme - Peachy Caprese Pancetta Stacks