- In large skillet set over medium heat, cook pancetta for 4 to 6 minutes or until golden brown and crispy. Drain on paper towel. Break into 24 pieces.
- Spread 1 tsp of elderberry jam over each cracker. Top with crispy piece of pancetta; drizzle with honey. Garnish with arugula.
Tip: Substitute prosciutto for pancetta if desired.