Fig, Goat Cheese, & Pancetta Crostini

Name: Fig, Goat Cheese & Pancetta Crostini
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 20
Cuisine: Italian
Ingredients: 2 cups dry red wine (such as Pinot noir); 2 tablespoons plus 1 teaspoon honey; 6 dried Mission figs (about 4 ounces); 2 whole star anise; 3 ounces pancetta (sliced into 1/4-inch thick slices); 1 loaf country white bread or baguette (cut into 1/2-inch slices, and then cut into shapes, optional); 2 tablespoons olive oil; 8 ounces goat cheese (at room temperature); 2 tablespoons lemon juice (about 1 small lemon); 1 teaspoon chopped fresh mint; 1/4 teaspoon kosher salt; 2 tablespoons sliced fresh mint (for sprinkling)

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These tasty little crostini have it all: poached figs in spiced wine, creamy tangy goat cheese, and crispy salty pancetta. I love this appetizer so much, I even serve a variation of it at Giada Vegas during fall and winter!

You can repurpose the wine that you use to poach the figs by drizzling over ice cream or gelato, Chianti Affogato style!

Fig, Goat Cheese & Pancetta Crostini

Prep Time

10 minutes

Cook Time

50 minutes

Calories

128

Author:

Giada De Laurentiis

Image of Fig, Goat Cheese & Pancetta Crostini

Ingredients

2 cups dry red wine (such as Pinot noir)
2 tablespoons plus 1 teaspoon honey

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6 dried Mission figs (about 4 ounces)
2 whole star anise
3 ounces pancetta (sliced into 1/4-inch thick slices)
1 loaf country white bread or baguette (cut into 1/2-inch slices, and then cut into shapes, optional)
2 tablespoons olive oil

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8 ounces goat cheese (at room temperature)
2 tablespoons lemon juice (about 1 small lemon)
1 teaspoon chopped fresh mint
1/4 teaspoon kosher salt
2 tablespoons sliced fresh mint (for sprinkling)

Instructions

In a medium saucepan combine the wine, 2 tablespoons of the honey, the figs and star anise. Bring to a boil over medium heat. Reduce the heat to low and simmer until the figs are plump and tender, about 20 minutes.
Transfer the figs to a cutting board to cool for 5 minutes. Then cut the figs into 1/4-inch slices. Discard the anise and bring the liquid back up to a boil over medium heat. Cook until the mixture is thick and reduced to 1/4 cup, about 10 minutes. Transfer the syrup to a small bowl and cool to room temperature.
Place a rack in the center of the oven and preheat to 375 degrees F.
Place the pancetta on a baking sheet and bake until the slices are crispy and brown, about 6 minutes. Set aside to cool then roughly chop.
Brush the bread slices with the oil. Place on a baking sheet and bake until lightly toasted, about 8 minutes. Transfer to a cooling rack.
In a medium bowl combine the goat cheese, lemon juice, remaining 1 teaspoon honey, the chopped mint and the salt. Spread 1 tablespoon of the goat cheese mixture onto each crostini. Top with fig slices, pancetta crumbles and a sprinkle of sliced mint. Just before serving, drizzle with the reserved syrup.