In our family one of our traditions is the Sunday’s big brunch. Over the years, I’ve tried big dishes like: Frittata, Spanish Rice and Chicken. Lately, I’ve been into small platters, tapas style, like: Bacon Wrapped Dates and Stuffed Jalapeno Peppers.
I decided to add a new recipe to my arsenal of quick and easy appetizers. This meaty, salty pancetta plays up the soft, sweet flavor of the figs.
Figs are great source of fiber and full of vitamins and minerals. Both dried and fresh figs are a healthy and versatile ingredient that adds a burst of sweetness to your dishes. Figs have a unique sweet taste with soft and chewy texture. They also have light crunchy and edible seeds. I often use them for their natural sweetness in place of refined sugar.
Although dried figs are available throughout the year, there is nothing like the unique taste and texture of fresh figs. Figs are seasonal fruits that are found in the western parts of Asia, but dried figs are available almost everywhere, at any point during the year.
Pancetta is an Italian bacon made of pork belly meat that is salt cured and spiced with black pepper and other spices. It is often consumed raw and has a more subtle flavor when compared to bacon or prosciutto.
You can easily make them ahead of time, put them in the fridge and just bake them the next day.
This would be a perfect dish to try for entertaining a crowd. Why not try for the upcoming Mother’s Day?
If you give this recipe a try, let me know what you think! Leave a comment or tag a picture #lanicooks on Instagram. I’d love to see what you come up with!
- 24 unsalted pecans, almonds or walnuts
- 12 large fresh figs, sliced into half
- 24 strips of thinly sliced pancetta
- ½ cup of goat cheese, optional
- 1 tsp. extra virgin olive oil
- 1 tsp balsamic vinegar
- 1 tsp. dill or onion chives, chopped
- 1 tsp. parsley, finely chopped
- salt and pepper to taste
- Preheat oven to 350F.
- Insert and press a pecan into the center of a fig, top with goat cheese.
- Wrap a piece of pancetta around the fig.
- Place the figs on a baking sheet. Cook for 30 minutes or until pancetta is browned.
- While baking them, mix the ingredients for the vinaigrette.
- Arrange the figs on a platter and drizzle with mixture vinaigrette.