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| Pancetta Cups with Ile de France® Herbed Goat Cheese
An innovative
hors d’oeuvre that is sure to have people talking. The salty crunch of the pancetta blends with the creamy goat
cheese and the light greens to form a fabulous first course. Best of all, the pancetta cups can be made hours ahead of time, and the final dish can be assembled in minutes just before serving, making them ideal party food.
Preparation time: 8-10 minutes
Cooking time: 15-18 minutes
Level of difficulty: Easy/moderate
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Ingredients:
12 slices Pancetta,
sliced about 1/8-inch thick (not
paper thin) |
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Salt and freshly
ground black pepper |
2 Tbsp. Heavy cream
or milk |
2 Tbsp. Chopped
fresh chives or parsley |
2 Tbsp. Chopped
fresh rosemary, thyme or basil |
1 cup Baby greens
or mesclun mix* |
1 Tbsp. White wine
vinegar |
2 Tbsp. Olive oil |
*If you can’t
find baby greens you may want to
coarsely chop the greens so they
aren’t too large. |
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Directions:
- Preheat the oven to 375 degrees. Drape a slice of pancetta into each cup of a 12-cup mini muffin tray, trying to fill the bottom and the sides of the cup.
- Place on the middle rack of an oven and bake for 15-18 minutes, depending on the thickness, and bake until the pancetta is cooked through and beginning to crisp up.
- Remove from oven and let cool for a few minutes. If the pancetta has collapsed or folded over, try to unfurl it into a cup shape with your hands while it is still warm. Place on paper towels to drain. The pancetta cups can be made several hours ahead of time; keep at room temperature.
- In a small bowl, mix Ile de France® goat
cheese, salt, pepper, cream, chives, and herbs with a soft spatula until smooth.
- In another small bowl, mix the greens with the salt, pepper, vinegar, and oil and gently toss.
- Place a pancetta cup on a plate. Spread about a tablespoon of the cheese mixture into the bottom of the pancetta cup. Gently spoon about a tablespoon of the greens, pressing them lightly into the cheese. Top with a small dollop (about a tsp.) of cheese. Repeat with the remaining ingredients. Serve at room temperature.
- Serves 6 to 12.
By Kathy Gunst
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