Pea and Pancetta Crostini

By KateSmith • December 18, 2011 • 0 Comments

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Pea and Pancetta Crostini — 1 of 3 Photo by KateSmith

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Author Notes: This is a favorite go of mine that I make for parties. It is inspired by a delicious pea crostini I had at Otto in New York. I had it for the first time about a year ago, and immediately went home to try to replicate the flavors. I love this recipe because it it easy to make for a crowd, and also easy to make ahead of time and just assemble it before guests arrive. Enjoy! - KateSmith

Makes 22 crostini

1 Large Baguette
2 tablespoons Olive Oil
1 Clove Garlic
15 ounces Ricotta
8 ounces Frozen Peas, blanched and cooled
1/2 cup Grated Parmesan
Salt and Pepper to taste
1/4 pound Pancetta (or Bacon), thick cut and cubed
Handful of Basil
Handful of Mint

For the Crostini-Pre-heat oven to 400 degrees. Slice baguette on the diagonal into 22 slices and lay flat on a sheet pan. Drizzle with olive oil and bake 7-10 minutes until golden brown. While still hot, rub the garlic over each toasted piece of bread.
For the Pea Topping- Add Ricotta, Peas, Parmesan, Salt and Pepper to a food processor and blend until mixed well. (Should be a pale green color). Chill mixture for at least an hour, but can easily be made a day ahead of time and stored in an air tight container in the refrigerator.
Sautee Pancetta(or bacon) over medium heat until very crisp. Remove from heat, and drain excess fat on a paper towel.
Assemble crostini with 1 tablespoon of pea mixture and 3-4 pieces of pancetta. Either tear, or chiffonade Basil and Mint and sprinkle over the crostini. Enjoy!