Faking Gourmet.

With football playoffs upon us (Go Pats!) and the Superbowl around the corner, I wanted to share an appetizer that is sure to impress and never fail. It is the perfect combination of savory and sweet.

My boss introduced it to me almost 6 years ago, and has since become my go-to for parties. The presentation looks fancy, but I promise it's easy and quick to assemble!

Pancetta Crisps with Goat Cheese and Pear

(Bon Appétit 2004 via Epicurious.com)

Yield: Makes 16 (I usually double the recipe for parties because lets face it, if given the opportunity I could eat 8 all by myself)

Ingredients:

• 16 thin slices pancetta (found in the packaged meat section of the market)
• 16 teaspoons soft fresh goat cheese (from 5-ounce log)
• 2 very ripe small pears, halved, cored, cut into 1/4-inch-thick slices
• Fresh thyme leaves (I use rosemary instead because I love it)

Preparation:

Preheat oven to 450°F.

Place pancetta slices in single layer on large rimmed baking sheet. Sprinkle with pepper (if desired).

Bake until golden, about 10 minutes.

Using spatula, slide pancetta crisps onto platter.

Top each with 1 teaspoon goat cheese and 1 pear slice.

Sprinkle with thyme (or rosemary) and serve.

Graciously receive compliments.

Cheese Plates.

Arguably my favorite dishes to create, admire, and enjoy.

My two hands-down most favorite cheese plates are those found at Ludobites and Father's Office, whose components vary with each attendance. I have yet to NOT feel giddy with anticipation at either restaurant as their cheese plates are presented in front of me.

It's the little things, right?

When entertaining in my own home, my cheese plate usually consists of the following:

* Toasted baguette slices (slice thin 1 loaf of french or sourdough baguette, lay slices out on cookie sheet, drizzle with olive oil and sprinkle with pepper, heat in oven at 250 for 12 - 15 minutes - until outside edges are crispy and insides still a bit soft)

* Wedges of the following cheeses:

-Saint Agur Blue

-D'affinois Double Cream

-Port Salut

-St. André Triple Cream

-Five Year-Aged Gouda

* A variety of grapes or berries strewn about the platter is always fun, as well as a spoonful of quince paste in the center.

Other exciting accompaniments could be honey, dried apricots, or nuts (for those of you unlike me, who is allergic to them).

Tough to go wrong with a cheese plate, and unless hosting a support group for the lactose intolerant, always a crowd pleaser.