Pea and Pancetta Crostini

15 INGREDIENTS • 13 STEPS • 45MINS

Pea and Pancetta Crostini

Recipe

4.3

3 ratings

Crostini is super simple to make! This is salty, garlicky, creamy, crunchy, and comforting!

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Pea and Pancetta Crostini

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Crostini is super simple to make! This is salty, garlicky, creamy, crunchy, and comforting!

45MINS

Total Time

$0.55

Cost Per Serving

Ingredients

Servings

12

us / metric

Crostini

1/2 pckg

French Bread

sliced into 1/4" rounds

or 1/2 Baguette Loaf

4 Tbsp

plus more if needed

to taste

to taste

Garlic Salt

to taste

Ground Black Pepper

to taste

Cheese

1 cup

Whole Milk Ricotta Cheese

or Burratta or Any Spreadable Mild Cheese

1 Tbsp

Garlic, roasted

1 Tbsp

Peas

3/4 cup

Pancetta

diced in 1/4" cubes

or Bacon

1

Large Shallot, thinly sliced

or Caramelized Onions

1 bag
(14 oz)

Frozen Green Peas, thawed

to taste

4 Tbsp

Parmesan Cheese, grated

6

Fresh Basil Leaves, chiffonade

Nutrition Per Serving

VIEW ALL

Calories

208

Fat

13.6 g

Protein

8.7 g

Carbs

13.3 g

Love This Recipe?

Pea and Pancetta Crostini

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Vodka & Biscuits

I'm Lindsay and food that tastes like home ❤ I'm hoping to inspire you to call some friends and throw a dinner party.

http://www.vodkaandbiscuits.com

Author's Notes

To roast garlic, preheat an oven to 375 degrees F. Add the entire bulb in the oven and roast until extremely tender, about 30 minutes. You can also cut off the head, drizzle with oil, and wrap in foil. Either way works! Do this while the crostini bakes!

Cooking InstructionsHide images

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 (3/4 cup) into 1/4-inch cubes, set aside.

step 3 Dice the Pancetta (3/4 cup) into 1/4-inch cubes, set aside.

step 4

Season the Olive Oil (4 Tbsp) 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 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 (1 cup), Garlic (1 Tbsp), Olive Oil (1 Tbsp), and pinches of dried basil, garlic sea salt, black pepper, and dried parsley. Taste and adjust seasonings to your liking.

step 7 Combine and mix the Whole Milk Ricotta Cheese (1 cup), Garlic (1 Tbsp), Olive Oil (1 Tbsp), 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 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 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 (4 Tbsp) and Fresh Basil Leaves (6) over each crostini.

step 13 Sprinkle the Parmesan Cheese (4 Tbsp) and Fresh Basil Leaves (6) over each crostini.

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