Pancetta Cups with Goat Cheese and Pears
makes 16 cups
16 thin slices (about 1/2 pound) of pancetta (not paper thin)
1 large or 2 small pears, peeled, cored and diced (I like to use Comice pears)
1 Tablespoon lemon juice
4 ounces mild goat cheese
1 Tablespoon half-and-half
1 Tablespoon fresh thyme leaves
Honey to drizzle
Snuggly fit the slices of pancetta into the wells of a mini-muffin pan. To help keep their shape while baking, ball up a small piece of aluminum foil and place into a pancetta cup. Repeat with the remaining cups. Place the pan into a cold oven and close the door. Turn the oven to 400º F and bake for 15-20 minutes or until the pancetta is browned and crisp. Carefully remove the cups, discarding the foil ball, and place them on a paper towel-lined rack to cool. The cups will continue to crisp as they cool.
Meanwhile, toss the pears with the lemon juice in a medium bowl; set aside. In a separate bowl, stir together the goat cheese and half-and-half.
Transfer the pancetta cups to a serving plate. FIll each cup with a spoonful of pears. Pipe using a piping bag or place dollops of the cheese mixture onto the pears. Sprinkle with the thyme leaves and drizzle with honey. Serve immediately. Enjoy!
Printed from thegalleygourmet.net