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Meat & PoultryIntermediate15 min
Smoked Gouda, Pancetta, and Fig Crostini
This crostini is a symphony of rich, smoky, and sweet flavors, perfect for a sophisticated appetizer. The creamy, melted Gouda pairs beautifully with the salty crunch of pancetta and the deep sweetness of fig jam. It's a hearty bite that will warm any winter gathering.
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Ingredients
- •small baguette, sliced into 1/2-inch thick rounds
- •tablespoons olive oil, divided
- •oz pancetta, diced
- •oz smoked Gouda cheese, shredded
- •1/4 cup fig jam
- •teaspoon fresh thyme leaves
- •Pinch of black pepper
Prep Steps
- 1Preheat oven to 375°F (190°C). Brush both sides of the baguette slices with 1 tablespoon of olive oil and toast on a baking sheet for 8 minutes
- 2minutes until lightly golden and crisp.\n
- 3While the bread toasts, cook the diced pancetta in a small skillet over medium heat until crispy. Remove with a slotted spoon and drain on a paper towel.\n
- 4Spread a thin layer of fig jam on each toasted crostini. Top with a generous pinch of shredded smoked Gouda and a few pieces of crispy pancetta.\n
- 5Return the crostini to the oven and bake for 3 minutes
- 6minutes, or until the cheese is melted and bubbly.\n
- 7Garnish immediately with fresh thyme leaves and a grind of black pepper before serving.
Chef's Tip & Pairing
A rich, full-bodied red wine like a Zinfandel or a robust Chianti will complement the smoky Gouda and salty pancetta beautifully. Alternatively, a drizzle of high-quality balsamic glaze just before serving will add a lovely acidic counterpoint.
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