Pancetta Cups With Mountain Lodge Farm Chèvre


(yields 12)



-12 slices pancetta (about 1/8″ thick)

-8oz Mountain Lodge Farm Chèvre

-4 Tbls Milk

-4 Tbls chopped fresh herbs – thyme, basil, oregano, parsley – whatever you have on hand

-one small garlic glove minced

-salt and pepper

-2 cups baby greens or chopped lettuce leaves

-4 Tbls Olive oil

-2 Tbls White wine vinegar



Preheat oven to 375° F. Drape a slice of pancetta into each cup of a muffin pan, pressing them into the shape of a cup. If you have particularly large diameter pancetta, you may need to trim off excess and use elsewhere – risotto?


Bake on middle rack in the oven for 15 – 20 minutes, you want pancetta to cook through and crisp up but not burn.


Once cooked, remove from oven and let cool until warm to touch, 5 minutes. At this point, if you have any collapsed cups, you can usually press them back into shape. Place the formed cups on paper towel to soak up excess grease.


In a medium bowl, thoroughly mix Mountain Lodge Farm Chèvre, milk, herbs, and garlic.  Add a

pinch salt and pepper to taste.


In a separate medium bowl, mix the greens, oil, vinegar and salt and pepper to taste.  Toss until uniformly dressed.


To combine, place a small tablespoon of chèvre mixture into each cup.  Add a small amount of salad mixture on top of the cup and gently press into cheese to secure.


Serves 6 – 12 as hors d’oeuvre or 4 as first course. 



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