Do you like to pair wine with your food? I feel like it's a great way to instantly elevate any meal. It's one simple step that changes that flavors, the ambiance and makes you feel effortlessly fancy. So, I am so excited to partner with Champagne Taittinger to help you with a quick, easy appetizer that's absolutely delicious and pairs perfectly with Taittinger Prestige Rosé. These Pancetta Crisps with Goat Cheese and Fig are perfect for any get together or late summer el fresco dinner. You don't need a special occasion to celebrate.
Did you know? Taittinger is one of the few remaining family owned and operated Champagne houses. How amazing is that?! I also love that they use a higher proportion of Chardonnay grapes in their blends than other large houses which gives Taittinger their unique personality and flavor.
Find Taittinger here!
I’d love to hear how you like it, so please rate and/or comment below.
If you make them, please share your creations and tag @tarynstastingtable
Ingredients you'll need:
- Rolled and sliced pancetta
- Goat cheese
- Fig Jam
- Fresh figs
- Arugula
- Champagne Taittinger Prestige Rosé
Equipment:
- Two sheet pans
- Parchment paper
- Serving plate
- Champagne flutes
Instructions:
Preheat oven to 400°F.
Line a sheet pan with parchment paper and arrange pancetta in a single layer. Place another piece of parchment paper over pancetta and then place another sheet pan on top. This keeps the pancetta flat and keeps it from curling up.
Bake for 15 minutes. Remove top sheet pan and parchment. Bake for another 5 minutes or so until golden brown and crisp. Let cool completely.
Once cooled, add ½ tablespoon of goat cheese. Top with with a ½ tsp of fig jam, 2 pieces of arugula and a few slices of fresh fig. Repeat for all crisps.
Serve with Taittinger Prestige Rosé Champagne and enjoy!
Like this recipe? Why not try these?
Pancetta Crisps with Goat Cheese and Fig
Ingredients
- 10 slices rolled pancetta
- 5 Tbsp goat cheese
- 5 tsp fig jam
- 20 pieces arugula
- 5 figs
Instructions
- Preheat oven to 400°F.
- Line a sheet pan with parchment paper and arrange pancetta in a single layer. Place another piece of parchment paper over pancetta and then place another sheet pan on top. This keeps the pancetta flat and keeps it from curling up.
- Bake for 15 minutes. Remove top sheet pan and parchment. Bake for another 5 minutes or so until golden brown and crisp. Let cool completely.
- Once cooled, add ½ tablespoon of goat cheese. Top with with a ½ tsp of fig jam, 2 pieces of arugula and a few slices of fresh fig. Repeat for all crisps.
- Serve with Taittinger Prestige Rosé Champagne and enjoy!
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