November 5, 2008

Pancetta Crisps with Goat Cheese and Pear

I love goat cheese, pancetta and fruit! This is a lighter idea similar to the pizzettes recipe I have listed (with goat cheese, proscuitto and carmelized onions). I can't wait to test these out! Mmmm...sweet and salty.

24 thin slices pancetta (about 3/4 lb.)
2 Bartlett pear
8 oz goat cheese, crumbled
Freshly cracked pepper

Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet. Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.

Core pear with an apple corer in order to keep nice, round slices of the pear. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving!! makes 6

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