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.
it home and it was a solid block all stuck together. I did say "1", as is our grocery's measure, but may go back and get it cut on "2". with what I got, there would be zero way to peel a slice off - which looks like what is needed.
Ok this gave me ideas for other combinations too. Like crumbled blue cheese, bacon bits, pecans, and a sweet balsamic vinager. A squeeze of a lemon will help keep your fruit from browning. This version I great also.
The ideas are endless popping thru my head.
I was a little worried about these flavors working together but it came out awesome! Quick, but can also be mostly made ahead of time. I added some chopped thyme on top and used Anjou pears instead. Check out my post here: http://www.icancookthat.org/2011/12/pancetta-crisps-with-goat-cheese-and.html