Ingredients
- 8 oz Pancetta, diced
- 16 oz Goat Cheese, softened
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), finely chopped
- 1 jar Cento Chefs Cut Roasted Peppers (12 oz), finely chopped
- 2 jars Cento Pignoli Nuts (1.75 oz)
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 tsp Cento Garlic Powder
- 1 tsp Cento Onion Powder
- 1 tbsp Cento Imported Extra Virgin Olive Oil
Directions
In a medium pan over moderate heat, warm the olive oil and cook the pancetta until deeply crisp, then remove from the pan and let it cool completely. In a medium bowl, stir together the goat cheese, artichokes, roasted red peppers, garlic powder, and onion powder until smooth and well blended. Fold in the cooled pancetta, mixing until evenly distributed. Scoop and roll the mixture into small bite sized balls. On a plate, crush the pine nuts until fine, then roll each ball in the crushed nuts until fully coated. Transfer the bites to the refrigerator and chill until firm, then serve with crackers or crostini.
