Avocado Fries

• Canola oil for frying
• 1/4 cup flour
• About 1/4 tsp. kosher salt
• 2 large eggs, beaten to blend
• 1 1/4 cups panko (Japanese bread crumbs)
• 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

Meanwhile, mix flour with 1/4 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates. Dip avocado in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt to taste. Serves 4

Calories: 271 (70% from fat) Protein: 5.5g Fat: 21g (sat 2.6) Carbohydrate: 16g Fiber: 2.1g Sodium: 119mg Cholesterol: 71mg

Zucchini Ricotta Galette

• 2 small zucchinis, sliced into 1/3 inch thick rounds
• 1 T olive oil
• 2 medium garlic cloves, minced
• 1/2 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup shredded mozzarella
• 1 T chopped basil leaves
• 1 sheet puffed pastry, thawed

Spread the zucchini onto paper towels. Sprinkle with salt and let drain for 30 minutes; blot the zucchini dry with paper towels before using. In a small bowl, whisk olive oil and the garlic; set aside. In a separate bowl, mix the ricotta, Parmesan, mozzarella, and 1 teaspoon of the garlicky olive oil together; season with salt and pepper to taste.

Preheat oven to 400 degrees. On a floured work surface, roll the dough out into a 12-inch round. Transfer to a parchment lined baking sheet. Spread the ricotta mixture evenly over the bottom of the dough, leaving a 2-inch border. Place the zucchini on top of the ricotta, starting at the outside and moving in. Drizzle the remaining tablespoon of the garlic and olive oil mixture evenly over the zucchini. Fold the border over the filling, pleating the edge to make it fit. The center will be open. Brush crust with egg yolk glaze.

Bake the galette until the cheese is puffed, about 30 to 40 minutes. Remove from the oven, sprinkle with basil, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature. Serves 6

Italian Chopped Salad (as an app!)

I love the chopped salad at Johnnie's NY Pizza in Los Angeles. This recipe is a fun way to have all the flavors of the salad as a finger food. I served with store-bought Foccacia bread (cut into squares) as a starter at a barbecue. Definitely will make again, it was a huge hit! and best part is - no cooking involved!

• 1/4 lb Capicola, diced
• 1/4 lb Genoa Salami, diced
• 1/4 lb pepperoni, diced
• 1/2 lb Provolone cheese, diced
• 2 medium tomatoes, chopped
• 1/2 onion, diced
• 1/2 cup shredded Iceberg lettuce
• 1 T red wine vinegar
• 2 T hot peppers, diced
• 2 T sun dried tomatoes
• Salt
• Pepper
• 1 T oregano

Add diced meats and cheese to medium bowl, then add the chopped tomato and onions. Add the hot peppers, sundried and oregano. Season to taste with salt and pepper. Combine well and chill for an hour or more. Toss in the Iceberg lettuce before serving. Serves 6 - 8 as a hearty pre-dinner starter!

Caprese Tart

• 1 sheet puff pastry
• Flour
• Egg wash
• 1/2 cup pesto
• package of cherry tomatoes
• 1/2 pound mozzarella cheese, sliced

Preheat oven to 400 degrees F.

Roll out the puff pastry dough on a lightly floured surface to form a rectangle less than 1/4-inch thick. Place on top of a cookie sheet, lined with parchment paper. Brush dough with egg wash. Bake for 10 minutes.

Cover baked dough with pesto. Add tomatoes and mozzarella on top. Bake for another 5 minutes or until cheese melts.

Chile-Cornbread Squares

INGREDIENTS

• 3 1/2 tablespoons vegetable oil, divided
• 1 large onion, finely chopped
• Nonstick vegetable oil spray
• 1/4 cup all purpose flour
• 1/4 cup cornmeal
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large egg
• 2/3 cup shredded Mexican cheese blend or 1/3 cup sharp cheddar cheese mixed with 1/3 cup crumbled queso fresco, divided
• 1/2 cup sour cream plus additional for garnish
• 1/2 cup canned creamed corn
• 2 tablespoons minced seeded jalapeño chiles
• Tomato salsa (for garnish)

PREPARATION

Heat 1 1/2 tablespoons vegetable oil in heavy large skillet over medium-high heat. Add finely chopped onion and sauté until soft and beginning to brown, stirring often, about 12 minutes. Cool.
Preheat oven to 350°F. Spray 8x8x2-inch metal baking pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in small bowl. Whisk egg, 1/3 cup cheese blend, 1/2 cup sour cream, creamed corn, and remaining 2 tablespoons oil in large bowl. Add flour mixture; stir to blend. Stir in jalapeño and caramelized onions. Transfer batter to prepared pan. Sprinkle remaining 1/3 cup cheese blend over.
Bake until puffed and tester inserted into center comes out clean, about 35 minutes. Cool completely. DO AHEAD Custard squares can be made 2 hours ahead. Let stand at room temperature.
Cut into 1-inch squares. Place on platter. Top each square with dollop of sour cream, then small spoonful of salsa.

6 SERVINGS

Chicks in Blankets

INGREDIENTS

• 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
• 3 tablespoons (about) whole grain Dijon mustard
• 4 fully cooked chicken and apple sausages or chicken andouille sausages (about 12 ounces), each link cut crosswise into 8 rounds
• 1 large egg
• 2 teaspoons milk

PREPARATION

Unfold 1 puff pastry sheet on lightly floured work surface; pierce all over with fork. Cut pastry into four strips, each about 2 1/2 inches wide, then cut each strip into 4 squares for total of 16. Spread 1/4 teaspoon mustard in center of 1 square. Place 1 sausage round atop mustard, pressing slightly to anchor. Fold 2 opposite corners of pastry square over sausage, overlapping slightly, and press to seal. Place sealed side down on ungreased rimmed baking sheet. Repeat with remaining pastry, mustard, and sausage rounds, placing half on second baking sheet. DO AHEAD Can be made 8 hours ahead. Cover and refrigerate.
Preheat oven to 400°F. Whisk egg and milk in small bowl to blend for glaze. Turn pastries right side up and brush with glaze. Bake 10 minutes. Reduce oven temperature to 375°F and continue baking until pastry is puffed and golden, about 12 minutes longer. Transfer to platter and serve warm. MAKES 32

Prosciutto Filled with Happiness

• 1/4 cup pine nuts
• About 20 thin slices of good-quality prosciutto
• 1 small bunch arugula
• 1/4 pound gorgonzola or goat cheese

Spread the pine nuts on a baking sheet and bake at 350°F until they turn golden brown. (just a minute or so). Transfer them to a small bowl and let cool.

Cut each slice of prosciutto in half, crosswise. Top each half-slice with a small piece of arugula, a dab of gorgonzola, a few pine nuts. Then roll them and enjoy!

Mini Zucchini and Goat Cheese Tarts

Purchased pie dough makes an almost-instant crust for the tiny tarts.
6 SERVINGS

• 1 refrigerated pie crust (half of 15-ounce package)
• 2 1/2 pounds 1-inch-diameter zucchini, cut into 1/16- to 1/8-inch-thick rounds
• 1 teaspoon salt
• 2 tablespoons extra-virgin olive oil plus additional for drizzling
• 2 teaspoons chopped fresh lemon thyme or regular thyme
• 3 ounces soft fresh goat cheese, room temperature
• 1/4 cup freshly grated Parmesan cheese

PREPARATION

Line rimmed baking sheet with parchment paper. Place pie crust on floured work surface. Using 1 1/2- to 1 3/4-inch cookie cutter or biscuit cutter dipped in flour, cut out 24 rounds; transfer to prepared sheet, spacing 1/2 inch apart. Place in freezer until dough is firm, about 30 minutes. DO AHEAD Can be made 1 day ahead. Cover; keep frozen.
Toss zucchini with 1 teaspoon salt in medium bowl. Let stand 15 minutes. Drain and pat dry. Place zucchini in another medium bowl; toss with 2 tablespoons olive oil and thyme. Sprinkle zucchini with pepper.
Preheat oven to 400°F. Spread goat cheese generously over each frozen dough round. Fold 3 to 4 zucchini slices in half and place in concentric circle atop 1 dough round, creating flower-like pattern. Repeat with remaining zucchini and dough (reserve any remaining zucchini for another use). Sprinkle with Parmesan. Bake until crusts are light golden, about 20 minutes. Transfer to platter. Drizzle lightly with additional olive oil. Serve warm or at room temperature.

Crispy Smoked Mozzarella with Honey and Figs

• 6 sheets phyllo dough
• 6 ounces smoked mozzarella, cut into 6 equal pieces
• Vegetable oil, for frying
• 8 ounces dried figs, stemmed and quartered
• 3/4 cup honey, plus more for drizzling
• 3 teaspoons black sesame seeds

In a large pot, heat the vegetable oil over medium heat to 350 degrees F.

Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.

Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.

Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.

To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

Crab Appetizer Napoleons

Tested these out at a wine and apps party. They were exactly what I was going for...something that would compliment the dips and party platters while bringing an element of surprise. I doubled the below recipe

• 1/2 of a 17.3-ounce Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 1 package (8 ounces) cream cheese, softened
• 1 tablespoon milk
• 2 tablespoon prepared horseradish
• 1/4 teaspoon ground black pepper
• 1 can (about 6 ounces) refrigerated pasteurized crabmeat, drained
• 4 green onions, sliced (about 1/2 cup)
• 1/2 cup sliced almond
• Paprika

Heat the oven to 400 degrees F.

Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 12 (2-inch) circles with a cutter. Place the pastry circles onto a baking sheet.

Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes. Split each pastry into 2 layers, making 24 in all.

Stir the cream cheese in a medium bowl until smooth. Stir in the milk, horseradish, black pepper and crabmeat.

Spread the crabmeat mixture on 12 bottom pastry layers. Top with the onions, almonds and top pastry layers. Sprinkle with the paprika.

Tip: To soften the cream cheese, remove from the wrapper. Place the cheese onto a microwaveable plate. Microwave on HIGH for 15 seconds or until softened.

Servings: 12

Serrano Ham with Crusty Tomato Bread

12 plum tomatoes

4 tablespoons garlic oil (see Ingredient Note), divided
2 teaspoons dried oregano
3/4 teaspoon kosher salt
1 whole-grain baguette, cut into 24 slices, or 12 pieces whole-grain bread, cut in half
6 ounces thinly sliced Serrano ham (about 24 slices; see Ingredient Note)
Directions

To prepare tomatoes: Preheat oven to 300°F. Coat a large rimmed baking sheet with cooking spray.

Cut tomatoes in half lengthwise and place on the prepared baking sheet. Sprinkle each half with 1/8 teaspoon garlic oil and some oregano and salt. Roast for 2 hours. When cool enough to handle, coarsely chop tomatoes and transfer (with juices) to a serving bowl.

To assemble tapas: Shortly before serving, preheat oven to 350°F.

Place bread on a baking sheet and brush with some of the remaining garlic oil. Bake until slightly crispy, but not hard, 2 to 4 minutes per side. Let cool slightly. To serve, arrange the bread on a large platter with Serrano ham and the bowl of tomato mixture for spreading.

Ingredient note: Garlic oil is oil that has been infused with fresh garlic. We like to use it for salad dressings, as dipping oil with crusty bread, in marinades or to simply drizzle over steamed vegetables. Find it at well-stocked supermarkets or at boyajianinc.com.Serrano ham is full-flavored, savory dry-cured ham made from specific breeds of white pigs. It is traditionally enjoyed very thinly sliced, like its Italian cousin prosciutto. Find it in well-stocked supermarkets, specialty stores or online at tienda.com.

courtesy of food network and eating well

Fig and Goat Cheese Bruschetta

Prepare the fig jam up to three days ahead and store in the refrigerator. Bring to room temperature, and assemble bruschetta just before serving. For smaller groups, use half the amount of bread.

I just tried this and would add a bit of balsamic vinegar to the toast before assembling.

1 1/4 cups chopped dried Mission figs (about 9 ounces)
1/3 cup sugar
1/3 cup coarsely chopped orange sections
1 teaspoon grated orange rind
1/3 cup fresh orange juice (about 1 orange)
1/2 teaspoon chopped fresh rosemary
1/4 teaspoon freshly ground black pepper
40 (1/2-inch-thick) slices French bread baguette, toasted (about 8 ounces)
1 1/4 cups (10 ounces) crumbled goat cheese
5 teaspoons finely chopped walnuts

Combine first 7 ingredients in a small saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until figs are tender. Uncover and cook 5 minutes or until mixture thickens. Remove from heat; cool to room temperature.

Preheat broiler.

Top each bread slice with 1 1/2 teaspoons fig mixture and 1 1/2 teaspoons goat cheese. Arrange bruschetta on a baking sheet; sprinkle evenly with walnuts. Broil 2 minutes or until nuts begin to brown. Serve warm.

Yield: 20 servings (serving size: 2 bruschetta) CALORIES 138 (31% from fat); FAT 4.7g (sat 2.3g,mono 1.1g,poly 1g); IRON 0.8mg; CHOLESTEROL 7mg; CALCIUM 45mg; CARBOHYDRATE 21g; SODIUM 121mg; PROTEIN 4.2g; FIBER 2.1g

Cheesey Mini Macs

I like my mac n cheese more cheddar-y. Next time I would try this with all cheddar cheese instead of the cheddar & America combo

1/2 pound elbow macaroni
1 1/2 tablespoons unsalted butter, plus more for brushing
1/4 cup freshly grated Parmigiano-Reggiano cheese
2 tablespoons all-purpose flour
3/4 cup milk
4 ounces cheddar cheese, shredded (1 packed cup)
4 ounces deli-sliced American cheese, chopped
1 large egg yolk
1/4 teaspoon smoked Spanish paprika

Preheat the oven to 425°. In a large saucepan of boiling salted water, cook the macaroni until al dente, about 5 minutes. Drain, shaking off the excess water.
Spray four 12-cup, nonstick mini muffin tins with cooking spray. Sprinkle with 2 tablespoons of the Parmigiano; tap out the excess.
In a large saucepan, melt the 1 1/2 tablespoons of butter. Whisk in the flour over moderate heat for 2 minutes. Whisk in the milk and cook, whisking, until boiling, about 5 minutes. Add the cheddar and American cheeses and whisk until melted. Off the heat, whisk in the egg yolk and paprika. Fold in the macaroni.
Spoon slightly rounded tablespoons of the macaroni into the prepared muffin cups, packing them gently. Sprinkle the remaining 2 tablespoons of Parmigiano on top.
Bake the mini macs in the upper and middle thirds of the oven for about 10 minutes, until golden and sizzling. Let cool for 5 min­utes. Using a small spoon, carefully loosen the mini macs, transfer to a platter and serve.

Fried Mozzarella Balls

About 5 cups vegetable oil
1 lb drained marinated bocconcini (small mozzarella balls), patted dry
3 large eggs, beaten
1 cup plain fine dry bread crumbs

Accompaniment: warm homemade or bottled spicy tomato sauce

Heat about 1 1/2 inches oil to 360°F in a 3 1/2- to 4-qt heavy saucepan.

Meanwhile, double-coat bocconcini by dipping in eggs, then in bread crumbs, and repeating. Transfer to a sheet of wax paper.

Working in batches of 10, lower balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, about 30 seconds per batch. Transfer to paper towels to drain and season with salt. (Return oil to 360°F between batches.)

Salt-and-Pepper Cheese Puffs (Gougeres)

Tried these out at the Boston Holiday party and they taste like bites of mac and cheese! So tasty, they were eaten right up. Simple, inexpensive and really fun. I'll definitely make these again very soon!

1/2 cup (1/4 lb.) butter, cut into chunks
1 1/2 cups all-purpose flour
6 large eggs, beaten to blend
1 1/4 cups shredded sharp cheddar cheese (see notes)
1 1/2 teaspoons fresh-ground pepper
Coarse sea salt (see notes)

In a 3- to 4-quart pan over high heat, bring 1 1/2 cups water and the butter to a full rolling boil. Remove from heat, add flour all at once, and stir until mixture is a smooth, thick paste with no lumps. Add a quarter of the beaten eggs at a time, stirring vigorously after each addition until dough is no longer slippery. Stir in cheese and pepper.

Spoon dough into a large pastry bag fitted with a plain 1/2-inch round tip. Pipe in 48 equal mounds on two cooking parchment-lined or buttered 12- by 15-inch baking sheets. (Alternatively, drop dough on sheets in slightly rounded tablespoon-size portions.) Sprinkle each mound with a few grains of coarse sea salt. Bake at 400 until dry and well browned, about 30 minutes. Serve warm.

Notes: These easy puffs are especially good made with strongly flavored, aged white English, Irish, or Canadian cheddar. Imported sea salt adds pretty, crunchy crystals. The puffs can be made up to 1 month ahead and frozen; cool, then freeze airtight. Reheat thawed puffs, uncovered, in a 375 oven until crisp and hot, about 5 minutes.

Nutritional analysis per puff. Yield: Makes 48 puffs; 12 to 14 servings. CALORIES 53 (61% from fat); FAT 3.6g (sat 2g); CHOLESTEROL 35mg; CARBOHYDRATE 3.1g; SODIUM 87mg; PROTEIN 1.9g; FIBER 0.1g

Buffalo Chicken Mac and Cheese

I made this last summer for a birthday party and it was really delicious! Not as time consuming as it seems below, especially if you have helpers in the kitchen. Definitely worth it, everyone loved the spicy-cheesiness. Can be prepared 2 hours ahead. 
 
1 pound cooked chicken, seasoned with salt and pepper then drenched in Frank's Hot Sauce

1 pound small elbow macaroni
8 tablespoons (1 stick) butter, divided
3 cups chopped onions
2 large garlic cloves, chopped
1/2 cup all purpose flour
4 cups whole milk
1 pound extra-sharp cheddar cheese, coarsely grated (about 4 cups packed)
8 ounces provolone cheese, coarsely grated (about 2 cups packed)
2 teaspoons paprika
salt and black pepper
Yield: Makes 12 servings

Cut chicken into into 1-inch-long bite sized strips.

Cook macaroni in large pot of boiling salted water until just tender but still firm to bite. Drain; transfer to very large bowl.

Melt 6 tablespoons butter in same large pot over medium heat. Add 3 cups chopped onions and garlic. Cover; saute until onions are soft but not brown, stirring often, about 6 minutes. Add flour; stir 2 minutes. Gradually whisk in milk. Bring to boil, whisking constantly. Reduce heat and simmer sauce 2 minutes. Add all cheeses, paprika, 1 teaspoon salt, and 1 teaspoon pepper. Whisk until cheeses melt and sauce is smooth, about 2 minutes. Remove from heat. Mix cheese sauce into macaroni. Mix in chicken pieces. Mound mixture in 13x9x2-inch glass baking dish. Let stand at room temperature.

Preheat oven to 350 F. Stir in hot sauce and remaining 2 tablespoons butter in small saucepan over medium heat until butter melts; spoon 4 tablespoons over macaroni in dish. Bake macaroni uncovered until heated through, about 30 minutes, or 45 minutes if made ahead. Serve, passing remaining butter and hot-sauce mixture separately.

Sweet Potato Pecan Pie Tarts

These are so adorable and taste like a cross between a sweet potato and pecan pie!

Pierce each sweet potato a few times with a fork, place in a pie plate with two tablespoons water, cover loosely with wax paper, and microwave at high five minutes or until tender.

1 cup mashed cooked sweet potato or yams
3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1 tablespoon dark corn syrup
1/2 teaspoon vanilla extract
1 egg white

2 (2.1-ounce) packages mini phyllo shells (such as Athens)

Preheat oven to 350. Combine sweet potato, granulated sugar, cinnamon, and salt, stirring well. In a separate bowl, combine pecans, brown sugar, syrup, vanilla, and egg white. Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture.

Place filled shells on an ungreased baking sheet. Bake for 20 minutes. Cool completely on a wire rack. Yield: 15 servings (serving size: 2 tarts)

CALORIES 89 (39% from fat); FAT 3.9g (sat 0.2g,mono 2.2g,poly 0.9g); IRON 0.6mg; CHOLESTEROL 0.0mg; CALCIUM 9mg; CARBOHYDRATE 13.1g; SODIUM 55mg; PROTEIN 0.6g; FIBER 0.5g

Caramelized Onion Apple Bites

These savory hors d'oeuvres can be assembled in advance—ideal for relaxed entertaining. Prep and Cook Time: 1 1/2 hours.

Notes: The onion-apple topping can be made up to 2 days ahead. The triangles can be prepared, covered, and chilled the morning of a party, then popped into the oven when guests arrive. They can also be frozen, wrapped well, for up to 3 months (do not defrost before baking).

3 tablespoons unsalted butter
1 pound yellow onions, thinly sliced
1/2 tsp salt
2 Granny Smith apples, peeled, cored, and thinly sliced
1/4 teaspoon freshly ground black pepper
1 sheet frozen puff pastry, defrosted just before use
3 ounces fontina cheese, shredded
1 tablespoon minced fresh thyme leaves

Melt butter in a large frying pan over medium-high heat. Add onions and 1/2 tsp. salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Add apples and stir to coat. Reduce heat to medium and cook, stirring often, until onions are medium brown, about 30 minutes. Stir in pepper and salt to taste. Set aside and let cool, about 10 minutes.

Preheat oven to 375°. Unwrap puff pastry sheet. Cut sheet into 16 squares, then halve those squares diagonally to make 32 triangles. Arrange them, not touching, on a baking sheet.

Place a spoonful of cooled onion-apple mixture on each triangle. Top with a sprinkle of shredded cheese and minced thyme. Bake until puffed and golden, 15 to 20 minutes. Serve hot.

Note: Nutritional analysis is per triangle. Yield: Makes 32 hors d'oeuvres. CALORIES 72 (60% from fat); FAT 4.8g (sat 1.6g); CHOLESTEROL 6mg; CARBOHYDRATE 5.9g; SODIUM 77mg; PROTEIN 1.4g; FIBER 0.5g

Pumpkin Dip

3/4 cup (6 ounces) low-fat cream cheese
1/2 cup packed brown sugar
1/2 cup canned pumpkin
2 teaspoons maple syrup
1/2 teaspoon ground cinnamon
24 apple slices

Place first 3 ingredients in a medium bowl, and beat with a mixer at medium speed until well blended. Add syrup and cinnamon, and beat until smooth. Cover and chill 30 minutes. Serve with apples.

Yield: 12 servings (serving size: 2 tablespoons dip and 2 apple slices) CALORIES 107 (27% from fat); FAT 3.2g (sat 2g,mono 0.9g,poly 0.1g); IRON 1mg; CHOLESTEROL 10mg; CALCIUM 35mg; CARBOHYDRATE 18.3g; SODIUM 87mg; PROTEIN 2g; FIBER 1.4g

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

Honey

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