Friday, December 27, 2013
Pancetta Crisps with Goat Cheese and Pear
I found this recipe about a month ago. This is the second time I've made it and it has been a real crowd pleaser. And it is super easy which is always a bonus! My pancetta was thinner and cooked a little too much this time so be careful when it's in the oven. I think the cooking time of 8-10 minutes is too long.
12 thin slices pancetta, about 1/3 lb
2 oz crumbled goat cheese
Freshly cracked pepper
Arrange pancetta slices in a single layer on an aluminum foil lined baking sheet.
Bake at 450 degrees for 8-10 minutes. (Start checking at around 6-7 minutes) Transfer to a paper towel lined wire rack using a spatula. Let stand 10 minutes or until crisp.
Slice and core pear. I slice mine a little thicker so they are sturdy. Arrange on a serving platter. Top evenly with pancetta and goat cheese. Sprinkle with pepper and drizzle with honey just before serving.