Pear Pancetta Crisp
12 thin slices pancetta (about 1/3 lb.)
1 Bartlett pear
½ (4-oz.) package goat cheese, crumbled
Fresh cracked pepper
Suggestions: Cheese from Everona Dairy in Rapidan, honey from Hunter’s Honey in Berryville. Serve with Riesling from Ox-Eye Vineyards in Staunton.
Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet. Bake 450°F. 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. 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.
*If you don’t plan to serve right away, put the pear slices into lemon water to keep from turning brown.