Sweet Pea Crostini with Crispy Pancetta

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Ingredients (9)

  • 1/2 cup finely diced pancetta
  • 24 baguette slices, 3/8-inch thick
  • 2 cups fresh peas or frozen ones, thawed and drained
  • 2 tablespoons olive oil, plus more for brushing the bread slices
  • juice from half a lemon
  • 10 mint leaves, torn, plus more for finishing
  • 1 clove garlic
  • 2 ounces chèvre (Feta or Parmesan are nice too.)
  • 3/4 teaspoon sea salt

This recipe is as versatile as they come. Trade out the peas for edamame (fresh green soybeans). Not a fan of goat cheese? How about some fresh grated Romano? Basil or tarragon can be substituted for the mint. Looking for a vegetarian option? Skip the pancetta and garnish them with some crispy shallots instead.

Instructions

  1. 1In a large skillet, cook the pancetta over moderate heat until crisp, about 6-8 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate.
  2. 2For the crostini, heat a large skillet or griddle over medium-high heat. Lightly brush both sides of the baguette slices with olive oil and grill each side until golden brown, about 2 minutes.
  3. 3For the sweet pea puree, combine remaining ingredients in the bowl of a food processor and puree.
  4. 4Top each crostini with a generous dollop of pea puree. Garnish with crispy pancetta and additional pieces of chopped fresh mint.
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