Pancetta Crisps with Goat Cheese and Figs

• 12 thin pancetta slices
• 12 arugula leaves
• 12 tsp. soft fresh goat cheese
• fig jam or preserves
• 6 fresh figs, or
• 12 small fresh persimmon wedges
• chopped fresh thyme
• freshly ground black pepper

Preheat oven to 400°. Place the pancetta slices on a rimmed baking sheet and bake until crisp, about 15 minutes. Let cool. Transfer to a serving dish and top with 1 arugula leaf, one teaspoon goat cheese, about ¼ teaspoon jam, and fig half or persimmon wedge. Sprinkle with thyme and pepper.