Goats' Cheese Wrapped in Pancetta with Pear Chutney and Pan-Fried Pears

Pan-fried pancetta-wrapped goats' cheese served with a homemade pear chutney, buttery sautéed pears, and a fresh watercress salad.

Appetiser Cheese Pancetta Pear Warm Salad

Estimated Nutrition

Calories

1024.5

kcal / serving

1024.5 kcal total

Carbs

28.1g

per serving

28.1 g total

Fat

88.2g

per serving

88.2 g total

Protein

32.4g

per serving

32.4 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Balsamic Vinegar

tsp

Wholegrain Mustard

Dairy

100

Goats' Cheese

round, rind removed, halved

Butter

Fruits

0.5

piece

Pear

cored, chopped

0.5

piece

Pear

sliced

0.5

piece

Lemon

juice only

Meat

slice

Pancetta

NutsSeeds

tbsp

Parsley

chopped, fresh

pinch

Sea Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

for chutney

tbsp

Olive Oil

for dressing

Vegetables

0.5

piece

Onion

chopped

handful

Watercress

Method

Wrap the goats' cheese halves with the pancetta slices.

Fry the wrapped cheese in a hot pan for two minutes per side until golden.

Simmer the chutney ingredients in a saucepan for ten minutes.

Melt butter in a small pan and fry the sliced pears for five minutes until browned.

Whisk the dressing ingredients in a bowl and season with salt and pepper.

Drizzle dressing over the watercress and top with the pears and cheese.