Bread crostini and pancetta
Member recipe

Bread crostini and pancetta

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Serves 4

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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  • 1 long French loaf (in italian "filoncino")
  • 100 g of Italian pancetta (or unsmoked bacon)
  • some fresh thyme
  • 3-4 tbsp of pinenuts
  • 3-4 tbsp of olive oil
  • ground white pepper


    1. 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.
    2. Toast the pinenuts in a pan, without any fat, until light brown.
    3. 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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