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Taming of the Spoon

Eat everything {in moderation}

September 23, 2016 (Last Updated October 14, 2020)

Pancetta Crisps with Goat Cheese and Figs

Jump to Recipe
  • Prep Time:
    15 mins
  • Cook Time:
    15 mins
  • Total Time:
    30 mins

Crisp slices of pancetta get topped with goat cheese, fig jam, and fresh figs for an easy and elegant appetizer.

Overhead view of tray of pancetta crisps topped with goat cheese, figs, and baby arugula.

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.

Tray of pancetta crisps topped with goat cheese, figs, and baby arugula.

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!

Tray of pancetta crisps topped with goat cheese, figs, and baby arugula.

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Overhead view of tray of pancetta crisps topped with goat cheese, figs, and baby arugula.

Pancetta Crisps with Goat Cheese and Figs

  • Author: Taming of the Spoon
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 12 appetizer serving 1x
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American
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Description

Crisp slices of pancetta get topped with goat cheese, fig jam, and fresh figs for an easy and elegant appetizer.


Scale

Ingredients

  • 12 thin pancetta slices
  • 12 generous teaspoons soft fresh goat cheese
  • Fig jam, to taste, store-bought or homemade (see Notes)
  • 12 small baby arugula leaves
  • 6 small fresh figs, sliced
  • Fresh thyme leaves

Instructions

  1. Cook pancetta: Preheat oven to 400 degrees F. 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.
  2. Top and serve: 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

  • See this recipe for homemade fig jam.
  • Recipe adapted from Bon Appétit, Nov 2010.

Keywords: pancetta crisp, pancetta appetizer, party appetizer, how to cook pancetta in oven


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Reader Interactions

Comments

  1. Franklin says

    September 28, 2016 at 4:35 pm

    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?

    Reply
    • Taming of the Spoon says

      September 28, 2016 at 4:57 pm

      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.

      Reply
  2. jess larson | plays well with butter says

    February 18, 2017 at 12:29 pm

    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!

    Reply
    • Taming of the Spoon says

      February 18, 2017 at 3:33 pm

      You’re so right – they really are a flavor match made in heaven. Makes me wish I had some right now.

      Reply
  3. Rebecca says

    February 21, 2017 at 9:57 pm

    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!

    Reply
    • Taming of the Spoon says

      February 22, 2017 at 5:17 pm

      Thanks, Rebecca! This is one of my favorite ways to use fresh figs.

      Reply
  4. Carolyn says

    July 26, 2017 at 7:13 pm

    Can the chips be baked the night before I prep the appetizer?

    Reply
    • Taming of the Spoon says

      July 26, 2017 at 9:55 pm

      I’ve never tried baking the pancetta the night before but I would guess it wouldn’t stay crispy overnight.

      Reply
      • Carolyn says

        July 27, 2017 at 8:23 am

        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.

        Reply
        • Taming of the Spoon says

          July 27, 2017 at 12:34 pm

          My fingers are crossed for you too. Let me know how they turn out.

          Reply
  5. Jeanne Kelley says

    August 28, 2018 at 7:24 pm

    These look beautiful. Where did you get the idea for this? You don’t mention it in your story.

    Reply
    • Taming of the Spoon says

      August 29, 2018 at 11:12 pm

      Thank you. It’s from the Nov 2010 issue of Bon Appétit magazine (also noted in the recipe notes).

      Reply
  6. Raymond Ball says

    December 3, 2019 at 1:04 pm

    I’m serving these in a small pizza shaped box as a starter for our ziraluan themed christmas dinner

    Reply
  7. Raymond Ball says

    December 3, 2019 at 1:06 pm

    That’s Italian, not ziraluan….!

    Reply
    • Taming of the Spoon says

      December 3, 2019 at 5:22 pm

      What a great idea! Can I come?

      Reply

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I’m Nguyet. Full time mom, part time everything else. Food blogger, food photographer, graphic designer, & WordPress/Genesis web developer.

I’m always wondering what to make for dinner.

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