I made these delicious & easy little suckers from the November 2010 Bon Appétit for Thanksgiving last year and they’ve been a go-to appetizer in our house ever since…well at least when we can find fresh figs (although I’ve also used fresh dates…if you do that you can skip the jam/preserves though). They are so super easy to make…mostly assembly and since you can crisp up the pancetta in advance.
Source: November 2010 Bon Appétit
12 thin pancetta slices
12 arugula leaves
12 teaspoons soft fresh goat cheese
fig jam or preserves
6 fresh figs halved or 12 small fresh persimmon wedges (peeled)
Chopped fresh thyme
Ground pepper to taste
Preheat oven to 400F
Place pancetta in a single layer on large rimmed baking sheet. Bake until crisp, 12 to 15 minutes. Cool 15 minutes; transfer to platter.
Top each slice with 1 arugula leaf, 1 tsp goat cheese, 1/4 tsp jam, and 1 slice of fig or persimmon; sprinkle with thyme and freshly ground pepper.
Serve and watch them disappear!