Date, Goat Cheese and Pancetta on Walnut Bread – a delicious recipe with thin, extra-virgin olive oil, red onion, dates, balsamic vinegar, sherry vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 375.
2
Spread the pancetta on a baking sheet and bake for 7 minutes, or until slightly crisp and browned.
3
Let cool.
4
Meanwhile, in a medium saucepan, heat the oil.
5
Add the onion and cook over moderately high heat, stirring, until golden, about 4 minutes.
6
Add the dates and balsamic and sherry vinegars and cook over low heat until the dates are softened and the liquid is syrupy, about 4 minutes.
7
Transfer to a bowl and let cool.
8
Stir in the goat cheese and season with a generous pinch of pepper.
9
Spread a slightly rounded tablespoon of the goat cheesedate mixture on one side of each slice of bread.
10
Press the pancetta onto half of the slices.
11
Close the sandwiches and cut into quarters.
1310
kcal
Calories
125
g
Fat
24
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 10 thin slices pancetta, 1 tablespoon extra-virgin olive oil, 1 medium red onion, 5 Medjool dates, pitted and chopped, and more.
Yes, Date, Goat Cheese and Pancetta on Walnut Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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