12
thin pancetta slices
12
arugula leaves
12
t 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.
