Recipe: Figs in Pancetta Appetizers

Similar to something I've seen served in tapas restaurants. Tyler Florence has a similar recipe at foodnetwork.com using prosciutto. I opted for pancetta because it's similar in flavor, but more moist and less salty, not to mention avoiding bad memories of trying to slice prosciutto when I worked in a supermarket deli. When this appetizer comes out of the oven, you have a nice contrast between the sweet taste of figs and the chewy, salty taste of the pancetta. My other tip with this one is to use a jelly roll pan with sides instead of a baking sheet that doesn't have them. When I pulled this one out of the oven, the excess liquid from the figs was running all over the place, and it was HOT! I'm tempted to try making this in a glass baking dish next time.

Figs in Pancetta Appetizers
10 fresh figs, washed with stems removed 10 slices of pancetta toothpicks to secure fig rolls pepper and honey to taste Pre-heat oven to 400° F. Wrap each fig in a slice of pancetta (as best you can, considering that the slices are round). Use toothpicks to secure the pancetta and fig together. Place fig bundles on pan and bake for 12-15 minutes. Before serving, sprinkle with pepper and honey.