Pumpkin & Pancetta Crostini
Category
Appetizer
Servings
6-8
Prep Time
10 minutes
Cook Time
30 minutes
Calories
292
Author:
Cucina Antica
Ingredients
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12 thin slices of pancetta, or bacon
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¼ cup extra virgin olive oil
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1 French baguette, sliced into ½-inch rounds
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1 – 25 oz jar of Cucina Antica Tuscany Pumpkin sauce
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½ cup shredded smoked mozzarella
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Fresh basil, for garnish
Directions
Preheat oven to 400°F. Line a large baking sheet with foil.
Add pancetta slices to baking sheet and cook for 15 minutes, or until desired crispiness. Remove from oven but keep oven on at the same temperature. Carefully transfer bacon to a paper towel-lined plate to soak up the excess grease. Chop pancetta into small crumbles and set aside.
On a separate baking sheet, arrange baguette slices in a single layer. Drizzle the slices evenly with olive oil. Bake in the oven until lightly toasted, about 10 minutes.
Remove bread from oven, and top with a spoonful of Tuscany Pumpkin sauce, chopped pancetta and smoked mozzarella.
Place sheet back in the oven until bread is fully toasted and mozzarella is melted, about 5 minutes. Garnish with fresh basil.
Nutrition
Calories 292, Carbs 6 grams, Cholesterol 42 milligrams, Fat 23 grams, Protein 15 grams, Sodium 846 milligrams, Sugar 1 grams
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