Pancetta Crisps with Goat Cheese and Figs

Pancetta (an Italian bacon that's sold at many supermarkets and at Italian markets) takes the place of bread in these salty, creamy, sweet little bites.
November 2010


  • 12 thin pancetta slices
  • 12 arugula leaves
  • 12 teaspoons soft fresh goat cheese
  • Fig jam or preserves
  • 6 fresh figs or 6 plump dried Mission figs, halved, or 12 small fresh persimmon wedges
  • Chopped fresh thyme


  • Preheat oven to 400°F. Place pancetta in 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 teaspoon goat cheese, 1/4 teaspoon jam, and 1 fig half or persimmon wedge; sprinkle with thyme and freshly ground pepper.