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Recipes - and - Recipes
16 thin slices pancetta
16 teaspoons soft fresh goat cheese (from 5-ounce log)
2 very ripe small pears, halved, cored, cut into 1/4-inch-thick slices
Fresh thyme leaves
Preheat oven to 450°F. Place pancetta slices in single layer on large rimmed baking sheet. Sprinkle with pepper. Bake until golden, about 10 minutes. Using spatula, slide pancetta crisps onto platter. Top each with 1 teaspoon goat cheese and 1 pear slice. Sprinkle with thyme and serve.
* 1 (16 ounces) can red Salmon
* 1 (8 ounces) package cream cheese
* 1 cup finely chopped onion
* 1/4 cup sweet pickle relish
* 1 tablespoon celery salt
* 1 clove garlic, finely minced
* 1 teaspoon salt, or to taste
dash of something hot: Sambal, or hot sauce
* 1 cup finely chopped pecans or walnuts
PREPARATION:
Combine salmon, cream cheese, onion, relish, celery salt, garlic, and salt in large bowl. Mix thoroughly and shape into 2 small logs. Roll logs or circles in chopped nuts; chill thoroughly. Good with crackers or use for sandwiches.
Don't forget the baked grapes one: slice green and red grapes in half, sprinkle with a bit of olive oil and balsamic vinegar, bake for ten minutes...keep an eye on it, or it will burn. Delicious on crackers and everyone will ask what it is. Imported raisins sec you may say....or California Elegantines.
Joan
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