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
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