Starting to think about upcoming fall get togethers? Whether it’s weekend football or holiday get togethers, you’re going to need snacks. If you’re looking for something a little more special than the usual cheese and fruit tray, look no further than these pancetta crisps with goat cheese and figs. Yes, you read that right – pancetta crisps. As in, let’s take golden brown, delightfully crispy slices of Italian bacon and make them the star of the appetizer. They may not be healthy but they are so worth the indulgence. Goat cheese and figs are already a great combination but the crispy pancetta adds another dimension. The saltiness of the pancetta gets balanced with the creaminess of the goat cheese and the sweetness of the fig jam and fresh figs. The arugula adds a little sharpness. They all make for one delicious and beautiful appetizer for fall.
Despite their elegant flair, these appetizers are easy to make (which are always the best kind of appetizers). There’s very little prep work. The hardest part might be going to the grocery store. Go with the pre-sliced pancetta, pre-washed arugula, jarred fig jam and all the work is practically done for you. If you don’t want to buy an entire package of arugula for want of 12 leaves, check the salad bar at your grocery store to see if they have arugula and get just a small portion. Or skip the arugula entirely. That would be my kids’ first choice since they think arugula is evil incarnate.
Then pour some wine and bring on the weekend!
Pancetta Crisps with Goat Cheese and Figs
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 appetizer servings 1x
Ingredients
- 12 thin pancetta slices
- 12 generous teaspoons soft fresh goat cheese
- Fig jam, to taste, store-bought or homemade
- 12 small baby arugula leaves
- 6 small fresh figs, sliced
- Fresh thyme leaves
Instructions
- Preheat oven to 400 degrees. Place pancetta in a single layer on 2 large rimmed baking sheets. Bake pancetta until crisp and nicely browned, 12 to 15 minutes. Drain pancetta crisps on paper towels and let cool for 15 minutes.
- Transfer pancetta crisps to a serving dish. Top each crisp with 1 teaspoon goat cheese, some fig jam to taste, 1 arugula leaf, and fig slices. Sprinkle with thyme and serve.
Notes
Recipe adapted from Bon Appétit, Nov 2010.
Those look delicious! I would have been happy to help out with the recipe testing. So if you bought the pre-sliced pancetta, was it thick enough to be served as a hand-held appetizer? Or is this more of a plate and fork kind of app?
Thanks, Franklin!
I bought the pre-sliced pancetta from Whole Foods (I’ll have to go back and look at the brand) and they were definitely thick enough to be used a hand-held appetizer. The pre-sliced pancetta at Central Market looked like it had a lot more fat so those might not have worked as well as a hand-held appetizer.
i am OBBBBBBBsessed with how easy & how stinkin’ delicious these look! plus the flavors – rich, salty pancetta; creamy, tangy goat cheese; sweet figs; peppery arugula. ah! a match made in heaven. i cannot wait to try these elegant little bites!
You’re so right – they really are a flavor match made in heaven. Makes me wish I had some right now.
We have a fig tree and I love using goat cheese in appetizers so this will be perfect in the summer. I also love the idea of using pancetta in place of bread or crackers. So many ideas for that! Thanks for the great recipe!
Thanks, Rebecca! This is one of my favorite ways to use fresh figs.
Can the chips be baked the night before I prep the appetizer?
I’ve never tried baking the pancetta the night before but I would guess it wouldn’t stay crispy overnight.
I had the same thoughts. I have a party tonight but have to work all day. I’m going to try baking this morning and construction later this afternonn. Fingercrossed it works. I know the ladies will really enjoy these.
My fingers are crossed for you too. Let me know how they turn out.
These look beautiful. Where did you get the idea for this? You don’t mention it in your story.
Thank you. It’s from the Nov 2010 issue of Bon Appétit magazine (also noted in the recipe notes).
I’m serving these in a small pizza shaped box as a starter for our ziraluan themed christmas dinner
That’s Italian, not ziraluan….!
What a great idea! Can I come?