Crostini with Goat Cheese and Pancetta

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Recipe by Stephen Pavy

Serves: 8

Serve with

Joseph Phelps Vineyards Sauvignon Blanc

Easily made ahead of time. Easy to double recipe.

2	Small French baguettes or rolls
5 oz.	Fresh goat cheese
	Salt and pepper
1 Tbsp.	Heavy cream
8 slices	Pancetta
1 Tbsp.	Olive oil
	Fresh rosemary

Slice the bread into 3/4” slices. Toast in the toaster or in the oven until light brown. Set aside.

In a bowl, mix the cheese, salt, pepper, and the cream.

Using a non-stick frying pan, sauté the pancetta with the olive oil and rosemary. When brown, remove from pan and dry with paper towels.

To assemble: use two teaspoons to place small ‘balls’ of cheese mixture on bread. (Alternatively, you can spread the cheese mixture over the top.) Crumble the pancetta over the bread and serve immediately.