Pancetta Rounds with Fresh Figs and Goat Cheese

I'm so honored to have had this recipe grace the Traditional Home September newsletter this month!

It's a fabulous little conconction requiring minimal effort and delivering amazing flavor and texture combinations!  You're friends will be blown away... promise.


12 slices pancetta

6 fresh figs, halved and stems removed

4 oz goat cheese

¼ cup balsamic vinegar

1 tablespoon good quality honey


Preheat oven to 350 degrees on Convection Roast, or 375 degrees on Bake if your oven does not have that feature.  Lay out pancetta slices on a broiler pan so that no edges are touching.  Roast pancetta medallions for 10-12 minutes until they are about 1 ½-2” in diameter.  While the pancetta is cooking, prepare the balsamic reduction.   In a small saucepan over medium-low heat, cook the balsamic vinegar, stirring occasionally, until reduced by half; about 6-7 minutes.

Remove pancetta from oven and allow to cool.  Add a small slice of goat cheese to each pancetta round and top each with one fig half.  Drizzle with balsamic reduction and a dollop of honey.

Tip:  Put your goat cheese in the freezer for 10 minutes before time to slice it.  Then, use fishing line or [unflavored] dental floss to beautifully slice the cheese.  If you don't care about aesthetics, just toss a little chunk on there!


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