I have joined in with the Virtual Supper Club from Cooking Light. For the month of March the girls and I are getting together for 'A Taste of Spring'.
I have decided to bring an appetizer this month. Something fresh and beautiful~ a taste of spring. This is a cooking light on-line recipe!
The flavors remind me of an evening under the Tuscan stars (I'll remember this one for Montisi)
Pancetta Crisps with Pear
12 thin slices pancetta (about 1/3 lb.)
1 Bartlett pear
1/2 (4-oz.) package goat cheese, crumbled
Freshly cracked pepper
Garnish: fresh thyme sprigs (I used Italian Parsley)
Arrange pancetta slices in a single layer on an aluminum foil-lined baking sheet. Bake at 450° for 8 to 10 minutes or until golden. Transfer to a paper towel-lined wire rack using a spatula. Let stand 10 minutes or until crisp.
Core pear with an apple corer. Cut pear crosswise into 12 thin rings. Arrange on a serving platter. Top evenly with pancetta and goat cheese; sprinkle with pepper. Drizzle with honey just before serving. Garnish, if desired.
Now let's see what everyone else is bringing for supper.
Jamie has a huge bowl of Strawberry salad with Poppy Seed dressing
Val who is More Than Burnt Toast is bringing Rosemary Crusted Lamb with a Balsamic sauce
Shelby has a beautiful plate of Zucchini ribbons on Saffron Cous-Cous.
Angie picked a super healthy bowl of Spring Giardiniera
Helene is treating us with la~Raspberry-Almond Crumb Cake for dessert