Pancetta Crisps With Goat Cheese and Figs
- 12 thin pancetta slices
- 12 arugula leaves
- 12 tsps goat cheese
- fig jam or preserves
- 6 fresh figs or 12 small fresh persimmon wedges
- chopped fresh thyme
Preheat oven to 400 degrees F. Place pancetta slices in a single layer on a large rimmed baking sheet*. Bake until crisp, 12 to 15 minutes. Cool 15 minutes. Top each slice with 1 arugula leaf, 1 tsp goat cheese, 1/4 tsp jam and 1 fig half or persimmon wedge; sprinkle with thyme and freshly ground black pepper.
*Another option is to cut the slices and mold them into small muffin tins. This makes each piece bite size with a "cup" to put the cheese and small piece of fig or persimmon in.