Parties are a fun place to pick up new recipes. Sure, there are those who rely on the tried-and-true standard block of cream cheese with pepper jelly because, for the love, that is some delicious goodness. And there are those who will never bring anything more than a bag of chips and a jar of salsa. (Psst, your days on the guest list are numbered.) But there are also those who always have amazing recipes up their sleeves. This summer I went to an annual party with a bunch of sassy women, self-named “Hot Betties” (kinda like a suburban mom Fight Club – so I’ll say no more). Jennifer, one of the founding Betties, had made beautiful little nests of thinly sliced, salty pancetta. She filled them with tangy goat cheese, thyme, cracked black pepper and topped them with a tiny jewel of sweet blackberry preserves. Although very simple to make, I assure you, these nests will put you on the top of the invite list for all the good parties.
Pancetta Nests with Goat Cheese
Courtesy of Jennifer “Betty” Moorehouse
Makes approximately 24 nests
8 slices pancetta, thinly sliced
6 oz. goat cheese
3 Tbsp. heavy cream
4 Tbsp. chopped thyme plus 24 small sprigs for garnish
1 tsp. freshly cracked black pepper
¼ cup seedless blackberry preserves
Special Tools: mini cupcake pan (non-stick)
• Preheat the oven to 375.
• Cut each slice of pancetta into thirds. Arrange the third of pancetta into a nest in each mini cupcake opening. Bake for 15 minutes. Remove from the oven and let cool in the pan.
• In a small bowl, mix together the goat cheese, cream, 4 tablespoons of thyme and black pepper.
• When the pancetta nests have cooled completely, gently remove them from the pan. Place a small scoop (about 1 teaspoon) of the cheese mixture into each nest. Top with a bit of blackberry preserves and garnish with a small sprig of thyme. Serve immediately.
This article appears in September 2012.