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RECIPE
15 INGREDIENTS13 STEPS45min

Pea and Pancetta Crostini

4.3
3 Ratings
Crostini is super simple to make! This is salty, garlicky, creamy, crunchy, and comforting!
Pea and Pancetta Crostini Recipe | SideChef
Crostini is super simple to make! This is salty, garlicky, creamy, crunchy, and comforting!
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
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Estimated Total: Estimated Total:
Fulfilled by
Vodka & Biscuits
Food that tastes like home ❤ Simple and delicious recipes, hoping to inspire you to call some friends and throw a dinner party.
http://www.vodkaandbiscuits.com
45min
Total Time
$0.55
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12

Crostini

1/2 pckg
French Bread
sliced into 1/4" rounds
or 1/2 Baguette Loaf
1/4 cup
plus more if needed
to taste
to taste
Garlic Salt
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)
to taste
Salt and Pepper
1/4 cup
6
Fresh Basil Leaves , chiffonade
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Nutrition Per Serving

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CALORIES
210
FAT
13.8 g
PROTEIN
8.7 g
CARBS
13.4 g

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 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 (3/4 cup) into 1/4-inch cubes, set aside.
Step 4
Season the Olive Oil (1/4 cup) 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 (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 and 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 (1/4 cup) and Fresh Basil Leaves (6) over each crostini.
ADD TO PLAN

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Nutrition Per Serving
Calories
210
% Daily Value*
Fat
13.8 g
18%
Saturated Fat
4.5 g
22%
Trans Fat
0.0 g
--
Cholesterol
18.2 mg
6%
Carbohydrates
13.4 g
5%
Fiber
1.9 g
7%
Sugars
3.1 g
--
Protein
8.7 g
17%
Sodium
308.1 mg
13%
Vitamin D
0.0 µg
0%
Calcium
75.4 mg
6%
Iron
1.3 mg
7%
Potassium
80.3 mg
2%
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