Fig, Goat Cheese Pancetta Croccantini

Fig, Goat Cheese Pancetta Croccantini with La Panzanella Croccantini crackers


The perfect small bite for a large gathering or small get-together!


  • 2 cups dried white wine
  • 2 tbs plus 1 tsp honey
  • 6 dried Mission figs
  • 2 whole star anise
  • 3 oz pancetta, sliced into ¼” thick slices
  • 8 oz goat cheese
  • 2 tbs lemon juice
  • 1 tsp chopped fresh mint; plus 2 tbs for sprinkling
  • ¼ tsp kosher salt


  1. In medium saucepan combine the wine, 2 tbs honey, the figs and star anise.
  2. Bring to a boil over medium heat
  3. Reduce the heat to low and simmer until the figs are plump and tender (about 20 mins)
  4. Transfer the figs to a cutting board to cool for 5 minutes.
  5. Then cut the figs into ¼” slices. Discard the anise and bring the liquid back to a boil over medium heat. Cook until mixture is thick and reduced to ¼ cup. Transfer the syrup to a small bowl and cool to room temperature
  6. Place a rack in the center of the oven and preheat to 375 degree.
  7. Place the pancetta on a baking sheet and bake until the slices are crispy and brown (about 6 mins). Set aside to cool then chop.
  8. In a medium bowl combine the goat cheese, lemon juice and 1 tsp of honey, the chopped mint and salt. Spread 1 tbs of the goat cheese mixture on each ‘crostini’
  9. Drizzle with the reserve syrup

Original recipe found at

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