Crispy Harvest Melts
12 bites
Preparation time
10 min
Cooking time
5 min

Jarlsberg’s supple, firm texture combines beautifully with apples and pancetta in these effortless canapés.

  • 12 slices of pancetta
  • 2 washed apples with core removed
  • 250 ml (1 cup) of water
  • 15 ml (1 tbsp.) of lemon juice
  • 12 slices of Jarlsberg cheese of 0.5 cm (1/4") thickness
  • Fresh watercress for garnish
  • Pomegranate for garnish
  1. Preheat oven to 200oC (400oF). Arrange slices of pancetta on a parchment paper lined baking sheet and place on top rack. Cook for about 5 minutes or until pancetta is golden and crusty.
  2. Place pancetta chips on paper towel to absorb excess fat. Reserve.
  3. Slice apple thinly and dip into a bowl of fresh cold water with lemon to prevent oxidation.
  4. Arrange appetizers on a serving platter. Place apple slices first, then pancetta and top with Jarlsberg cheese. Garnish with fresh watercress and some pomegranate.