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Here's a fresh take on caprese that invites a meaty, umami burst from pancetta. Serve as an appetizer or dessert (think cheese-and-charcuterie board reinvented) at your next summer soiree for a crowd-pleasing treat.

This Story Originally Appeared On cookinglight.com


Credit: Photography: Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro Levine

Recipe Summary test

20 mins
45 mins
Serves 6 (serving size: 1 stack)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

156 calories; fat 9.5g; saturated fat 4.8g; mono fat 2.4g; poly fat 0.2g; protein 4g; carbohydrates 14g; fiber 1g; cholesterol 25mg; iron 1mg; sodium 223mg; calcium 13mg; sugars 10g; added sugar 3g.