Pancetta Crisps with Goat Cheese and Figs

12 thin pancetta slices
12 arugula leaves
12 teaspoons soft fresh goat cheese
Fig jam or preserves
6 fresh figs or 6 plump dried Mission figs, halved, or 12 small fresh persimmon wedges
Chopped fresh thyme

Preheat oven to 400°F. Place pancetta in 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 teaspoon goat cheese, 1/4 teaspoon jam, and 1 fig half or persimmon wedge; sprinkle with thyme and freshly ground pepper.

Serves: 12

Source: The Bon Appétit Test Kitchen, November 2010

Prepared by: Margo for the October 2010 meeting.