Sunday, September 5, 2010

Pancetta Crisp with Goat Cheese & Pear

An elegant appetizer just in time for Fall.  Although I haven't done so, I would think you could substitute Roquefort cheese or blue cheese for the goat cheese. Also make sure you buy pears that are still firm and drizzle a few drops of lemon juice over them so they don't loose their color.

Yield: Makes 6 servings


12 thin slices pancetta (about 1/3 lb.)

1 Bartlett pear

1/2 (4-oz.) package goat cheese, crumbled

Freshly cracked pepper


Garnish: fresh thyme sprigs


1. Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet.

2. 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.

3. Core pear with an apple corer. 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. Garnish, if desired.

Recipe courtesy of Southern Living 2007

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