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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.

AppetiserCheesePancettaPearWarm Salad

Estimated Nutrition

Per Serving Total
Calories 1024.5 kcals 1024.5 kcals
Carbohydrates 28.1 grams 28.1 grams
Fat 88.2 grams 88.2 grams
Protein 32.4 grams 32.4 grams
Cook Time
17 mins
Produces
1 person
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
1
tbsp
Balsamic Vinegar
1
tsp
Wholegrain Mustard
Dairy
100
g
Goats' Cheese
round, rind removed, halved
25
g
Butter
Fruits
0.5
piece
Pear
cored, chopped
0.5
piece
Pear
sliced
0.5
piece
Lemon
juice only
Meat
4
slice
Pancetta
NutsSeeds
1
tbsp
Parsley
chopped, fresh
1
pinch
Sea Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
1
tbsp
Olive Oil
for chutney
2
tbsp
Olive Oil
for dressing
Vegetables
0.5
piece
Onion
chopped
1
handful
Watercress

Steps

  • 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.