Pancetta Pear Cups
April showers bring May flowers and this April also means Easter. This month I thought I would focus on all of those tasty holiday traditions that end up on our kitchen table, starting with an appetizer. This year I will be making pancetta cups filled with pears and gorgonzola cheese, sprinkled with fresh thyme and a little honey. These flavors combined are the perfect combination of salty and sweet, tangy and savory!
Author: Christa Johnston
Christa Johnston is a busy wife and mother of two young boys and a self-proclaimed foodie. Her love of cooking stems from growing up in a large family where food was always in abundance and a focal point of every gathering. As a teenager, Christa was a frequent shopper of the Shoreview Fresh and Natural Foods location even as a young dancer grabbing a quick snack between classes. Now, with her two boys in tow she shops weekly for a quick sandwich, deli salad or natural organic ingredients to provide healthy eating choices for her delicious recipes! Christa will transform your Sunday Funday!
Preheat oven to 375 degrees. Take two slices of pancetta and overlap them making sure there are no tears or gaps in the pancetta. Then place the pancetta into a muffin pan pressing them all the way down into the cups and firmly against the walls of the muffin cup. Bake pancetta for 15 minutes and remove from oven.
Next, place the pear slices and a sprinkle of thyme into the center of the pancetta. (The pancetta will curl up but just nestle the pears into them) Bake for an additional 5 minutes and then carefully remove the pancetta cups from the pan and place on a plate lined with paper towel to absorb the grease. Top with gorgonzola crumbles and drizzle with honey.
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