I am constantly on the hunt for good recipes for appetizers and snacks (even though I wrote a book on the subject). I love to have something out will the meal I in the oven, and it’s an easy option for taking along to a gathering – better than being responsible for the whole meal! Sure, a packaged hummus or dip is really easy, but I think we can take it up a notch and still make it pretty simple. And this dish has become a much-requested recipe for me. It hits all the marks – creamy and cheesy and sweet and savory, decadent but not heavy or cloying, plus it is unique but familiar. Tangy goat cheese topped with fruity, rich fig and salty, crunchy pancetta bound together with earthy honey and a hint of tart vinegar. Everything, right? You can do the slightly fiddly bits ahead, then just assemble and heat.
I generally find packages of pre chopped pancetta in the fancy cheese and charcuterie section of the grocery store. If you don’t, you can buy a thick piece cut from the deli and dice it yourself. You can also use thick cut bacon. I love the winey richness of figs – and use dark mission figs, not the lighter turkish, but you could also use dates. Generous grinds of black pepper add spark to this, but you could also add just a pinch of red pepper flakes if you want a little fire or use a hot honey. I love this spread on toasted baguette rounds, but any hearty cracker will do.
Ingredients
4 ounces cubed pancetta
4 ounces dried mission figs
8 ounces cream cheese
8 ounces goat cheese
2 Tablespoons honey
2 Tablespoons cider vinegar
Generous grinds of black pepper
Directions
- Cook the pancetta in a small skillet until crispy, then remove from the pan with a slotted spoon to drain and cool on a paper towel lined plate. While the pancetta is cooking, cut any hard stems from the figs, then cut into small pieces (roughly the size of the pancetta cubes). I use scissors to do this. Set aside.
- Put the cream cheese and goat cheese in a mixing bowl and beat with an electric mixer (or in a stand mixer) until completely combined, smooth and fluffy. You can do this by hand with a fork and some elbow grease if you prefer. Spray a 1-quart baking dish with cooking spray, then spread the goat cheese mixture evenly over the bottom. You can keep this in the refrigerator for a few hours, and the pancetta and figs in a bowl covered on the counter until ready to serve. Mix the topping right before baking.
- When ready to serve, heat the oven to 400 degrees. Toss the pancetta and figs together in a small bowl. I like to use my good clean hands so I can separate any figs that are sticking together and distribute the figs and pancetta evenly. Add the honey and vinegar and generous grinds of black pepper and use a fork to mix everything together until everything is coated with honey. Spread the topping over the goat cheese and bake for 18 – 20 minutes, until the goat cheese is hot and bubbling and the topping is warmed through. Serve with baguette slices or hearty crackers.
How would you use fresh figs in this recipe?
I wouldn’t waste fresh figs on this. The texture and concentrated sweetness of the dried figs adds that great contrast with pancetta and goat cheese, and the topping is best diced small so it will scoop or spread easily.