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Blueberry, pecan, goat’s cheese & smoked pancetta bites
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Serves: 2 as a generous starter or 4 as a snack or canapé
Olive oil, for frying
77g pack smoked diced pancetta
50g blueberries, halved
½ tsp balsamic vinegar
60g British soft goat’s cheese
10 rosemary sourdough crackers
About 20 chives, finely chopped
1. Warm a drizzle of olive oil in a small, nonstick frying pan over a high heat. Once hot, add the pancetta and fry for 2 minutes, or until golden.
2. Reduce the heat, then add the pecans to the pan, breaking them up as you drop them in. Add the blueberries along with some seasoning. Toss to combine.
3. Add the balsamic vinegar and let everything bubble together for 2-3 minutes until thick, almost sticky, rich and dark. Remove from the heat and leave to cool slightly.
4. Spread the goat’s cheese onto the crackers, then spoon over the sticky pancetta blueberries. Scatter over the chives and serve at once.
Typical values per serving:
This recipe was first published in September 2021.
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