PANCETTA WRAPPED PEACHES WITH BASIL AND PEACH BALSAMIC VINEGAR, and TOMATO SALAD WITH BACON, BLUE CHEESE AND BASIL

There is an abundance of basil in our garden this time of year, and I wanted to incorporate as much of this fragrant herb as I could in tonight's menu - this appetizer and salad scream of summer!!
We headed out to the lake house with friends,  realizing half way into our journey, my carefully prepared pork tenderloin was languishing at home in the refrigerator!! Thankfully, it was nothing a quick stop at the store couldn't fix!!

 

PANCETTA WRAPPED PEACHES WITH BASIL AND PEACH BALSAMIC VINEGAR

16 thin slices of pancetta or proscuitto
2 medium freestone peaches, halved, pitted and cut into 8 wedges each
salt and freshly ground pepper
16 basil leaves
1 tablespoon olive oil
balsamic vinegar, or peach balsamic vinegar for drizzling

Lay the pancetta out on a work surface. Set  peach wedge at the edge of each slice, season with salt and pepper and top with a basil leaf. Roll up the pancetta to enclose the peaches.
In a medium skillet, heat the olive oil. Add the wrapped peaches and cook over moderate heat, turning occasionally, until the pancetta is browned and crisp, about 5 minutes.
Transfer to a platter, lightly drizzle the peaches with peach balsamic vinegar and serve.

recipe adapted from Food & Wine, July 2008
FOODANDWINE.COM


TOMATO SALAD WITH BACON, BLUE CHEESE AND BASIL

1/4 pound sliced bacon
2 tablespoons olive oil
1 tablespoon cider vinegar
1 garlic clove, finely chopped
1 teaspoon Dijon mustard
1/2 teaspoon herbes de Provence
salt and freshly ground pepper
3 pounds of assorted tomatoes, quartered or halved
1/2 cup blue cheese, crumbled, or sliced
1/2 cup torn basil leaves

In a medium skillet, cook the bacon slices over moderate heat, turning once, until crisp. Drain the bacon on paper towels, then crumble or cut into pieces.
In a small bowl, combine the olive oil with the cider vinegar, garlic, Dijon mustard and herbes de Provence and season with salt and pepper.
Arrange the tomatoes on a platter and season lightly with salt and pepper. Drizzle the vinaigrette over the tomatoes. Sprinkle with the bacon and blue cheese, garnish with the basil leaves and serve.
NOTE: I like to serve this on a bed of arugula

recipe adapted from Food and Wine, August 2010
FOODANDWINE.COM