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Crispy Pancetta Cups filled with Sun-dried Tomato Pesto, Goat Cheese, Arugula and Toasted Pine Nuts
From:
Recipe Challenge Winners
Current Rating: rating pending
Yields 30 appetizers
A Runner-Up in the 2009 Diamond Recipe Challenge.
Ingredients
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30 thin slices pancetta
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1 cup oil-packed sun-dried tomatoes, coarsely chopped
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¼ cup Diamond walnuts or Diamond pine nuts, toasted
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½ teaspoon minced garlic
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2 tablespoons freshly grated Parmigiano-Reggiano Cheese
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⅓ cup extra virgin olive oil
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kosher salt
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freshly ground black pepper
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½ cup fresh goat cheese, crumbled
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60 small arugula leaves, stems removed
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extra Diamond walnuts, toasted and chopped, for garnish
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Directions
Preheat the oven to 400 degrees.
Roll a piece of aluminum foil into a ball (about the size of a cherry tomato) and place in the center of one slice of pancetta. Gently wrap pancetta up sides of foil ball, pleating neatly. Then push pancetta wrapped foil ball into a mini muffin cup. Repeat to create all 30 cups. Bake for 14-18 minutes until pancetta is crisp and holds it's shape. Remove from oven and using tongs, remove foil ball and place pancetta cups on a paper towel to drain. Cool completely.
To make the pesto: In the bowl of a food processor, combine the sun-dried tomatoes, Diamond walnuts or Diamond pine nuts, garlic and Parmigiano-Reggiano cheese; pulse to combine. With the processor running, drizzle in the olive oil and process to a slightly chunky texture. Season to taste with salt and pepper.
To serve: Spoon ½ teaspoon of goat cheese into each pancetta cup; lay two arugula leaves over the top and gently press onto the cheese. Spoon 1 ½ teaspoons of the pesto over each pancetta cup and sprinkle with Diamond walnuts or Diamond pine nuts. Serve immediately
