Pancetta Crisps with Goat Cheese and Figs

• Gluten free

• Meat

  • 12 Pancetta, thin slices

• Produce

  • 12 Baby arugula, small leaves
  • 6 Figs, small fresh
  • 1 Thyme, fresh leaves

• Condiments

  • 1 Fig jam, store-bought or homemade

• Dairy

  • 12 generous tsp Goat cheese, soft fresh

Found on tamingofthespoon.com

Description

Ingredients

• 12 thin pancetta slices
• 12 generous teaspoons soft fresh goat cheese
• Fig jam, to taste, store-bought or homemade
• 12 small baby arugula leaves
• 6 small fresh figs, sliced
• Fresh thyme leaves

Directions

• Preheat oven to 400 degrees. Place pancetta in a single layer on 2 large rimmed baking sheets. Bake pancetta until crisp and nicely browned, 12 to 15 minutes. Drain pancetta crisps on paper towels and let cool for 15 minutes.
• Transfer pancetta crisps to a serving dish. Top each crisp with 1 teaspoon goat cheese, some fig jam to taste, 1 arugula leaf, and fig slices. Sprinkle with thyme and serve.