Honeydew with agrodolce, pancetta and taleggio

Serve pancetta, taleggio and honeydew with agrodolce, a traditional Italian sweet and sour sauce that makes this simple appetizer irresistible!

1/2 cup

white wine vinegar

1/2 cup

sugar

honeydew, peeled and diced

250g

Taleggio, (can substitute Brie or Camembert)

125g

rendered pancetta

To make Agrodolce, bring vinegar to a boil, simply to dissolve the sugar. Cool completely. (You can be make this days in advance.)
Toss the honeydew in enough agrodolce to slightly coat.
Warm Taleggio in 375F oven for 5-10 minutes until nicely softened. Remove and top with pancetta, followed by honeydew.
Serve with crackers, grilled bread, or crostini.