Pancetta Cups with Goat Cheese and Apples

Pancetta Cups with Goat Cheese and apples

makes 16 cups

16 thin slices (about 1/2 pound) of pancetta (not paper thin)

1 large or 2 small apples peeled, cored and small diced 

1 Tablespoon lemon juice

4 ounces mild goat cheese, honey-variety

1 Tablespoon half-and-half

1 Tablespoon fresh thyme leaves

Snuggly fit the slices of pancetta into the wells of a mini-muffin pan.  To help keep their shape while baking, ball up a small piece of aluminum foil and place into a pancetta cup.  Repeat with the remaining cups.  Place the pan into a cold oven and close the door.  Turn the oven to 400º F and bake for 15-20 minutes or until the pancetta is browned and crisp.  Carefully remove the cups, discarding the foil ball, and place them on a paper towel-lined rack to cool.  The cups will continue to crisp as they cool.

Meanwhile, toss the apples with the lemon juice in a medium bowl; set aside.  In a separate bowl, stir together the goat cheese and half-and-half.

Transfer the pancetta cups to a serving plate.  FIll each cup with dollops of the cheese mixture, then top with tiny diced apple mixture.  Sprinkle with the thyme leaves. Optional - drizzle with honey.  Serve immediately.  Enjoy!