Pancetta Purse with Roasted Red Bell Pepper Aioli
Elevate your appetizer game with these irresistible Pancetta Purses with Roasted Red Bell Pepper Aioli, a perfect blend of savory crunch and creamy indulgence. Delicately crisp pancetta cups are baked to golden perfection and filled with a luscious mixture of goat cheese, cream cheese, fresh basil, and a hint of honey for a subtly sweet and herbaceous bite. Paired with a vibrant, velvety aioli made from roasted red bell peppers, garlic, and zesty lemon juice, this dish is a show-stopping combination of texture and flavor. Quick to prepare in under 40 minutes, this elegant appetizer is ideal for impressing guests at dinner parties, holiday gatherings, or any special occasion. Serve these irresistible bites on a platter with the aioli for dipping or drizzling, and watch as they disappear in seconds!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 pieces Pancetta slices
- 4 ounces Goat cheese
- 2 ounces Cream cheese
- 2 tablespoons Fresh basil leaves, chopped
- 1 teaspoon Honey
- 1 large Roasted red bell pepper
- 1 piece Garlic clove
- 0.5 cup Mayonnaise
- 1 tablespoon Lemon juice
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Preheat the oven to 375°F (190°C).
Prepare a muffin tin by flipping it upside down and lightly spraying the bottoms of the cups with non-stick spray. This will be used to shape the pancetta purses.
Lay out the pancetta slices on a flat surface. Gently press a slice of pancetta over the bottom of each muffin cup to form a purse shape, ensuring the edges overlap to create a seal.
Bake the pancetta cups in the preheated oven for 12-15 minutes, or until crispy and lightly golden. Remove from the oven and allow to cool completely before carefully lifting them off the muffin tin.
While the pancetta cools, make the filling. In a mixing bowl, combine the goat cheese, cream cheese, chopped basil, and honey. Mix until smooth and well combined. Set aside.
To prepare the roasted red bell pepper aioli, place a roasted red bell pepper, garlic clove, mayonnaise, lemon juice, olive oil, salt, and black pepper in a food processor. Blend until smooth and creamy. Taste and adjust seasoning if needed.
Once the pancetta cups are cool, spoon the cheese mixture into each one using a small spoon or piping bag.
Serve the pancetta purses on a platter with a side of roasted red bell pepper aioli for dipping or drizzling.
Nutrition Facts
Calories |
3016 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 275.0 g | 353% | |
| Saturated Fat | 87.5 g | 438% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 504 mg | 168% | |
| Sodium | 8071 mg | 351% | |
| Total Carbohydrate | 48.8 g | 18% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 17.7 g | ||
| Protein | 77.7 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 241 mg | 19% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1286 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
