Pancetta Rounds with Fresh Figs and Goat Cheese
I'm so honored to have had this recipe grace the Traditional Home September newsletter this month!
It's a fabulous little conconction requiring minimal effort and delivering amazing flavor and texture combinations! You're friends will be blown away... promise.
12 slices pancetta
6 fresh figs, halved and stems removed
4 oz goat cheese
¼ cup balsamic vinegar
1 tablespoon good quality honey
Preheat oven to 350 degrees on Convection Roast, or 375 degrees on Bake if your oven does not have that feature. Lay out pancetta slices on a broiler pan so that no edges are touching. Roast pancetta medallions for 10-12 minutes until they are about 1 ½-2” in diameter. While the pancetta is cooking, prepare the balsamic reduction. In a small saucepan over medium-low heat, cook the balsamic vinegar, stirring occasionally, until reduced by half; about 6-7 minutes.
Remove pancetta from oven and allow to cool. Add a small slice of goat cheese to each pancetta round and top each with one fig half. Drizzle with balsamic reduction and a dollop of honey.
Tip: Put your goat cheese in the freezer for 10 minutes before time to slice it. Then, use fishing line or [unflavored] dental floss to beautifully slice the cheese. If you don't care about aesthetics, just toss a little chunk on there!
Omg yum! Makes me hungry just looking at it…