Bread crostini and pancetta
Littles bread's crostini with a crispy touch and a velvety taste. A great and fast recipe for appetizers and snacks.
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Difficulty and servings
Serves 4
Preparation and cooking times
- Preheat the oven to 350F/175C/gas 4, cut the loaf in thin slices (about 1-2 cm thick) and toast them in the oven for some minutes.
- Toast the pinenuts in a pan, without any fat, until light brown.
- Cover the "filoncino" slices with some pancetta, decorate with a few toasted pinenuts and some leaves of fresh thyme. Sprinkle with extra-virgin olive oil and a bit of ground white pepper. Serve already made.
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http://www.bbcgoodfood.com/recipes/5275/
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Ingredients
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Difficulty and servings
Serves 4
Preparation and cooking times
Ingredients
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