Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Slice the loaf of
French Bread (1/2 pckg)
into 1/4-inch rounds (about 30 slices).
Step 3
Dice the
Pancetta (170 g)
into 1/4-inch cubes, set aside.
Step 4
Season the
Olive Oil (60 mL)
with a pinch of
Dried Basil (to taste)
,
Garlic Salt (to taste)
,
Ground Black Pepper (to taste)
, and
Dried Parsley (to taste)
.
Step 5
Brush the flavored oil on each side of the sliced bread.
Step 6
Bake for 15-20 minutes flipping half way through until each side is toasted.
Step 7
Combine and mix the
Whole Milk Ricotta Cheese (225 g)
,
Garlic (8 g)
,
Olive Oil (15 mL)
, and pinches of dried basil, garlic sea salt, black pepper, and dried parsley. Taste and adjust seasonings to your liking.
Step 8
Spread a spoonful on each toasted crostini.
Step 9
Heat a large skillet over medium high heat. When hot, add the cubed pancetta and saute until brown and crispy and the fat has rendered.
Step 10
Lower the heat to medium and with the pancetta in the pan, add the
Shallot (1)
. Saute until wilted and tender, 3-5 minutes.
Step 11
Add the
Frozen Green Peas (1 bag)
and toss to coat in the pancetta and onion. Season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook for 3-5 minutes, until the peas are heated all the way through. Taste and adjust seasonings as necessary.
Step 12
To assemble, add the pea mixture atop each crostini. The ricotta will act like glue, however you can smash the peas to have it stick better. Repeat until finished.
Step 13
Sprinkle the
Parmesan Cheese (20 g)
and
Fresh Basil Leaves (6)
over each crostini.
