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.

Meat & Poultry

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

Method

Preheat 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
minutes until lightly golden and crisp.\n
While 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
Spread 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
Return the crostini to the oven and bake for 3 minutes
minutes, or until the cheese is melted and bubbly.\n
Garnish 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.

From the Tini Crostini Collection