I LOVE LOVE LOVE these pancetta crisps. Sometimes I wonder, how on earth could something with so few ingredients taste so amazing? It’s like peanut butter filled Medjool dates wrapped in bacon (another very simple bite that you must try). Magic just happens when you combine ingredients that play off each other so well, and that is exactly what’s happening here. The pancetta is baked in a super hot oven until it’s crisp and slightly salty, then it’s topped with creamy silky goat cheese, a thin slice of ripe Bartlett pear, and a little drizzle of honey. It’s just divine. There is a lot of bad goat cheese out there, so make sure you spend a little extra to get a good one. I always go top of the line and get Fleur Verte from Whole Foods, and it’s seriously the best cheese I have ever tasted. Here’s how to make this little hors d’oeuvre:
6 oz package pancetta wheels
1/4 lb goat cheese
1 ripe bartlett pear
3 tbsp orange blossom honey (or other good quality honey)
chopped parsley as garnish, optional
Bake the pancetta on a sheet pan in a 450 degree oven for 10 minutes, until crisp. Drain on a paper towel.
Peel the pear if desired, then cut the pear into small slices. Top each pancetta crisp with about a teaspoon or two of goat cheese, and push the pear slice into the goat cheese. Drizzle with honey and enjoy!