I needed to take an appetizer to a dinner party over the weekend. A friend suggested that I try one the appetizers in the new issue of Bon Appetit. The Pancetta Crisps with Goat Cheese and Figs sounded delicious, so I decided to make them.
We were not disappointed! The sweetness of the fig with the salty pancetta was a great flavor combination. I will definitely make these again!
I was able to purchase most of the ingredients at Trader Joe’s, but ended up going to Gelson’s for fresh figs and fig preserves. (In late October, figs are just about at the end of their season).
Pancetta Crisps with Goat Cheese and Figs
Makes 12
12 thin Pancetta slices
12 Arugula leaves
12 tsp. soft, fresh Goat Cheese
Fig jam or preserves
6 fresh Figs (You can substitute 6 plump dried Mission figs or 12 small fresh persimmon wedges)
Chopped fresh thyme
Fresh ground pepper
Directions:
1. Preheat oven to 400 degrees. Place pancetta in single layer on large rimmed baking sheet. Bake until crisp, 12 to 15 minutes. Cool 15 minutes and transfer to platter.
2. Top each slice with 1 arugula leaf, 1 teaspoon of goat cheese and 1/4 teaspoon of jam.
3. Depending on the size of your figs, top with 1/2 a fig. (The figs I purchased were large, so I used 1/6 of a fig per appetizer). Sprinkle with thyme and freshly ground pepper.
NOTES:
- By mistake, I used Prosciutto instead of Pancetta. I simply read the recipe and translated in my mind prosciutto. Since the prosciutto was very thin (Volpi brand from TJ’s), the appetizers were a bit fragile to transport. If you need a portable appetizer, you need to stick to the recipe and use pancetta (thicker cut).
- If you can’t find pancetta, prosciutto does work just fine. With the Volpi brand of prosciutto, I cut each slice into 3 pieces before placing them on the baking sheet. This was a great size for the appetizers. (One package of Volpi prosciutto made 18 appetizers).
- You may need to get Fig preserves at a specialty store.
