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Last week I was looking for a fun new appetizer recipe to take to book club, so I pulled out my Southern Living Farmers’ Market cookbook, hoping to find something both easy to put together and appropriate for the season. Bingo! These cute little pear and pancetta crisps only took about 20 minutes to create, and they make for a nice, light start to a fall meal. Not at all heavy, but definitely full of flavor-the perfect combo of sweet and salty!

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Pancetta Crisps with Goat Cheese and Pear

From Southern Living

Ingredients:

12 thin slices pancetta (about 1/3 lb.)
1 Bartlett pear
1/2 (4-oz.) package goat cheese, crumbled
Freshly cracked pepper
Honey

Directions:

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.

*If you don't plan to serve right away, put the pear slices into a lemon water bath to keep from turning brown.

40 Responses to “Pear Pancetta Crisps with Goat Cheese and Honey”

  1. 1

    ehalvey — November 8, 2010 @ 9:32 am

    You had me at pancetta!

  2. 2

    Heather — November 8, 2010 @ 11:14 am

    This looks like a fantastic recipe – will definitely fill away for future use.

  3. 3

    ErinsFoodFiles — November 8, 2010 @ 1:24 pm

    Girl, I can’t believe you beat me to this! I have this recipe bookmarked. LOL We are a bit alike, aren’t we!?

    • Beth replied: — November 8th, 2010 @ 1:53 pm

      haha! seriously? well, I probably beat you to them because you’ve been busy packing/unpacking for the past few weeks!

  4. 4

    Nuha — November 8, 2010 @ 7:55 pm

    ooh this looks delicious! I’m so glad I stumbled on your blog.. I am OBSESSED with food!!

    • Beth replied: — November 8th, 2010 @ 8:43 pm

      Well, you came to the right place, because I’m obsessed with food too!! ;-)

  5. 5

    Regina — November 9, 2010 @ 10:00 am

    Kroger had those big asian pears on sale for 1.00 each – would that type of pear work with this?

    • Beth replied: — November 9th, 2010 @ 10:39 am

      Perhaps. Just make sure they’re really crisp. I had one pear that was a little softer, and it wasn’t nearly as good as the one that was really crisp. The only other thing that I worry about is if they’re too big, then your pear rounds will end up being much wider than your pancetta crisps, so the pear flavor might overwhelm the rest of the flavors a little bit. Might want to test out a few for yourself before serving to a group!

  6. 6

    Anne — November 9, 2010 @ 12:24 pm

    SL Farmers Market is a great cookbook! I just made the “Roasted Vegetable Lasagna” last night from it – it is a great fall veggies meatless lasagna with roasted butternut squash, sweet potato, leeks and red pepper. I left out the cream, used half the butter and whole wheat noodles and it still turned out great. Definitely not as decadent as the recipe intended but still a delicious meal. AND my sous chef/boyfriend read the recipe for goat cheese instead of asiago so that is what we used (would be great with any of Bloomy Rind cheese!) Have you made this? Would be a great meatless Monday option!

    • Beth replied: — November 9th, 2010 @ 3:26 pm

      Mmmm, I haven’t made that one yet, will have to bookmark it for the very near future!

  7. 7

    Melanie Flinn — November 10, 2010 @ 2:28 pm

    This look so yummy. I adore goat cheese. Will have to try them!

  8. 8

    The Mighty Rib — March 30, 2011 @ 8:04 pm

    Love that addition of the honey. It makes perfect sense.

  9. 9

    Ali @ His Birdie's Nest — April 4, 2011 @ 10:01 am

    Not only does this look fresh and delicious! I’m also excited because it’s completely naturally gluten free :) What a great idea!

  10. 10

    val — February 26, 2012 @ 1:49 pm

    Your blog is fabulous!!!

    • Beth replied: — February 26th, 2012 @ 2:31 pm

      Thanks Val, that’s very sweet of you to say!!

  11. 11

    Good News — March 21, 2012 @ 9:23 am

    […] And this little piece of goat cheese (sorry, Allison) and pear heaven: […]

  12. 12

    martina mcbride — April 19, 2012 @ 7:22 pm

    I make a version of this, but put the pancetta crisp on the bottom and then top with a slice of pear, goat cheese, honey, and a little sprinkle of chopped thyme. My question is, if you put the pear on the bottom does it get “soggy” or is it hard to pick up? Seems like it would be kind of wet, if it’s a really juicy pear. It’s definitely prettier than my version!

    • Beth replied: — April 19th, 2012 @ 7:56 pm

      No, it doesn’t really, but I try to get pretty crisp pears. I could see it being a problem if they were a little too ripe…

      Your version sounds awesome too!

  13. 13

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    Holley — May 15, 2012 @ 12:39 pm

    This looks so good! We’re your newest follower – now I’m going to spend some time going through your archives and bookmarking some delicious recipes!

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  19. 19

    Helen — October 3, 2012 @ 3:29 pm

    Thanks for sharing. These will be fun with a little wine this weekend!

  20. 20

    Jennifer — October 17, 2012 @ 10:10 pm

    Just made these, so delicious I want to make another batch!

  21. 21

    Tara — November 14, 2012 @ 7:38 am

    Thinking of making these for Thanksgiving appetizer..
    About How many servings does this make?

    • Beth replied: — November 14th, 2012 @ 8:51 am

      12. Note that you have 12 slices of pancetta, and you use 12 pear rings. If you need more than that, just double or triple the recipe!

  22. 22

    Sue — December 16, 2012 @ 8:55 am

    These were a big hit last night for a holiday wine tasting party. Will make these again for Christmas using a reduced balsamic vinegar glaze drizzle and fresh thyme. Very satisfying, yet light.

  23. 23

    Vett — February 8, 2013 @ 9:58 am

    THIS. LOOKS. INCREDIBLE!!

  24. 24

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