Fall
Preheat oven to 400?F. Place pancetta slices in single layer on large rimmed baking sheet. Sprinkle with pepper. Bake until crisp, 12-15 minutes. Using spatula, slide pancetta crisps onto platter. Top each with 1 arugula leaf, 1 teaspoon goat cheese, 1/4 tsp fig preserves, and 1/2 fig. Sprinkle with thyme and serve.
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Serving Size: 1 Serving (44g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 70 | ||
Calories from Fat: 1 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 6.2mg | 0 % | |
Potassium 72.7mg | 2 % | |
Total Carbohydrate 17.7g | 5 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 16.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 70
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