I made these delicious & easy little suckers from the November 2010 Bon Appétit for Thanksgiving last year and they've been a go-to appetizer in our house ever since...well at least when we can find fresh figs (although I've also used fresh dates...if you do that you can skip the jam/preserves though). They are so super easy to make...mostly assembly and since you can crisp up the pancetta in advance.

Source: November 2010 Bon Appétit

12 thin pancetta slices
12 arugula leaves
12 teaspoons soft fresh goat cheese
fig jam or preserves
6 fresh figs halved or 12 small fresh persimmon wedges (peeled)
Chopped fresh thyme
Ground pepper to taste


Preheat oven to 400F

Place pancetta in a single layer on large rimmed baking sheet. Bake until crisp, 12 to 15 minutes. Cool 15 minutes; transfer to platter.

Top each slice with 1 arugula leaf, 1 tsp goat cheese, 1/4 tsp jam, and 1 slice of fig or persimmon; sprinkle with thyme and freshly ground pepper.

Serve and watch them disappear!




  1. SavoryGirl (Author)

    Thanks…if you try out the recipe, let me know how it goes!

  2. Lynn Reilly Hill

    I am making these today! Happy Thanksgiving!

  3. SavoryGirl (Author)

    Oh, they’re one of my favorites! How did they turn out? Hope you had a great Thanksgiving :)

  4. lynn

    Flavor was amazing but I do need to work on presentation. I plan to make them again next week so I practice before hosting Christmas.

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