Goat cheese is not something that I have tried myself or given to my family. So I thought this pin would be a good chance to expand our culinary palates. Everyone in our house LOVES pears and LOVES bacon. Since we all have a sweet tooth I knew the honey would go over just fine.
The longest prep was cooking the bacon. Be warned that even with a lemon juice wash the pears “browned” pretty quickly. My pears had “just” rippened the day I made these. They were firm but not crisp.
My husband ate one and commented “hmmm that’s interesting”. I’m not sure if it was the goat cheese, panchetta or the combination of the two that I did not care for. One bite was good enough for me.
Landon (9) took a bite, ran to the kitchen sink, spit it out, scraped his tongue several times and took a big drink of water. He then asked “why did you make these”?
So much for the expansion of our palates!
It was unanimous…..This Pin FLOPPED
- 12 thin slices pancetta (about ⅓ lb.)
- 1 Bartlett pear
- ½ (4-oz.) package goat cheese, crumbled
- Freshly cracked pepper
- Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet.Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.
- Core pear with an apple corer. Cut pear crosswise into 12 thin rings*. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving.