Serves Four to Six
Adapted from West Coast Prime Meats Cooks © 2015
- Four ounces sliced pancetta
- One ripe Asian pear or Bosc Pear, seeded and cut in 1/4-inch slices
- Four-ounce packet of plain goat cheese
- One bunch of fresh thyme
- Preheat the oven broiler. If the broiler rack is adjustable, set it in the middle slot.
- Place the pancetta slices on a baking sheet that fits in the broiler, making sure to space them apart so they are not touching.
- Broil until brown and crispy, about three to five minutes.
- Remove the pancetta from the oven. Transfer the crisp rounds to a serving platter.
- Put a small spoonful of goat cheese in the middle of each crisp, lay a slice of pear on top of the cheese and garnish with a small sprig of thyme. Serve while the pancetta is still warm.
Copyright © 2015 by Amy and Craig Nickoloff and West Coast Prime Meats
Recipes reprinted with permission of the owners.
When we sample new products at the test kitchen, Jay Henderson is one of the first people to help with the cooking. He says it all started with his quest at age nine “to make a better macaroni and cheese. I learned from my Mom, she was always in the kitchen, cooking.” He admits he took Home Economics in seventh grade, but not for the food lessons: “There was probably a girl I liked in the class.”
Although wife Tawnya handles the kitchen chores most weekdays, the couple cooks together on weekends, Henderson says, and passes their culinary interest on to their son and daughter.
Henderson says the Pancetta Crisps his wife created were so good, he had to share them for the cookbook.