My F&W
quick save (...)
Date, Goat Cheese and Pancetta on Walnut Bread
© Anna Williams

Date, Goat Cheese and Pancetta on Walnut Bread

  • TOTAL TIME: 30 MIN
  • SERVINGS: makes 40 mini sandwiches
  • FAST
  • MAKE-AHEAD
  • STAFF-FAVORITE
  1. 10 thin slices pancetta
  2. 1 tablespoon extra-virgin olive oil
  3. 1 medium red onion
  4. 5 Medjool dates, pitted and chopped
  5. 1/4 cup balsamic vinegar
  6. 1 tablespoon sherry vinegar
  7. 10 ounces fresh goat cheese, at room temperature (1 1/4 cups)
  8. Freshly ground pepper
  9. 20 slices walnut-raisin bread from a rectangular loaf
  1. Preheat the oven to 375°. Spread the pancetta on a baking sheet and bake for 7 minutes, or until slightly crisp and browned. Let cool.
  2. Meanwhile, in a medium saucepan, heat the oil. Add the onion and cook over moderately high heat, stirring, until golden, about 4 minutes. Add the dates and balsamic and sherry vinegars and cook over low heat until the dates are softened and the liquid is syrupy, about 4 minutes. Transfer to a bowl and let cool. Stir in the goat cheese and season with a generous pinch of pepper.
  3. Spread a slightly rounded tablespoon of the goat cheese–date mixture on one side of each slice of bread. Press the pancetta onto half of the slices. Close the sandwiches and cut into quarters.
Make Ahead The sandwiches can be covered with a dish towel and kept at room temperature for up to 2 hours.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.