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Amuse-Bouche!

Photo credit: Ralph Anderson; Mindi Shapiro Levine – Southern Living website

Here is an amazing and tasty idea for the Holidays and all year long. This year, I am serving Pancetta Crisps with Goat Cheese and Pear, as my amuse-bouche on Christmas Day. Sounds very French and very fancy, but really it is a simple idea that I love. Amuse-bouche is a French term that literally translates to “mouth amuser”.   Amuse-Bouche are different from appetizers. In restaurants, they are not ordered from a menu by patrons, but, when served, are according to the chef’s selection alone. They are served to excite the taste buds and give guests a glimmer of the meal ahead.  This recipe is perfect for an amuse-bouche because the flavor combinations of pancetta, pear, goat cheese and honey, all hit different taste buds on the tongue at once.   I can’t think of a better way to amuse your mouth!

When guests arrive, greet them with an amuse-bouche and cocktail.  This helps let them relax and unwind after the trip to your home and sets the mood for the day ahead by making them feel special!

If this recipe is not to your taste, check out SouthernLiving.com for 24 more amazing ideas!

Pancetta Crisps with Goat Cheese and Pear

Prep: 15 min., Bake: 10 min., Stand: 10 min. Yield: Makes 6 servings

Ingredients

  • 12 thin slices pancetta (about 1/3 lb.)
  • 1 Bartlett pear
  • 1/2 (4-oz.) package goat cheese, crumbled
  • Freshly cracked pepper
  • Honey
  • Garnish: fresh thyme sprigs

Preparation

1. Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet.

2. Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.

3. Core pear with an apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving. Garnish, if desired.

All Credit to : Sheri Castle, Chapel Hill, North Carolina, Southern Living, NOVEMBER 2007

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15 Comments
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