Goat Cheese & Orange Pancetta Crisps
Wow your guests with these delicious morsels that are sweet, salty, creamy and crunchy all in one bite!
What you will need
4 oz Goat Cheese
1/3 cup Pecans
6 oz Sliced Pancetta(Nutritional facts 259 calories, 19.87 g fat, 7.04 g carbohydrates, 14.51 g protein, 48 mg cholesterol, 660 mg sodium)
How to cook
Gather and portion ingredients.
Set oven to 425°F
Drape the sliced pancetta rounds on the back of a muffin pan. Try to overlap any breaks in the slice to prevent holes.
Place the upside down muffin tin on a larger sheet tray to prevent grease dripping off in the oven. Bake for 7-9 minutes. Keep a close eye on them in the last couple minutes of baking to prevent burning.
Cut the bottom and top of the orange off and set it flat on the cutting board. Starting at the top of the orange between the skin and the fruit cut around the fruit little by little to remove the skin.
Cut into the orange alongside each membrane towards the middle. This will remove the juicy segments from the membrane.
The pancetta cups will finish quickly in the oven so check often in the last few minutes of cooking. They should be browned and crispy. Let the pancetta cool for about 5 minutes before removing from the muffin tin. If there are some holes in the cups, don't worry about it, just fill them with goat cheese and they will work just fine!
Crumble goat cheese and place in the bottom of each pancetta cup.
Top the goat cheese with an orange segment and whole roasted pecan.