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!

 

 

4 Comments

  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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