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Crispy Pancetta Crostini with Arugula-Lemon Pesto

Prep Time
25 min
Cook Time
10 min
Yields
12 servings

Lemon-infused pesto pairs beautifully with salty pancetta atop slices of toasted baguette.

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ingredients

¼
cup pine nuts
12
very thin slices pancetta (about 3 oz)
½
small garlic clove, minced
¼
cup grated Parmesan
2
cups loosely packed arugula
cup extra-virgin olive oil
1
tsp finely grated lemon zest
2
tsp lemon juice
Kosher salt and freshly ground black pepper
12
slice baguette, lightly toasted
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directions

Notes

Cook's NoteAny remaining pesto can be kept refrigerated for up to 2 days in an airtight container with plastic wrap pressed directly to the surface of the pesto.

Step 1

Preheat the oven to 425ºF. Line a large rimmed baking sheet with parchment paper.

Step 2

Toast the pine nuts in a saute pan over medium-high heat until golden in spots, 3 to 5 minutes. Transfer to a bowl and reserve.

Step 3

Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, about 10 minutes. Transfer to a paper-towel-lined plate to cool.

Step 4

Combine the toasted pine nuts, garlic and Parmesan in a food processor; pulse to finely chop. Add the arugula and continue to pulse until finely chopped. With the motor running, slowly add the olive oil; process until incorporated. Add the lemon zest, lemon juice, 1/4 teaspoon salt and a few grinds of pepper, and pulse to combine.

Step 5

Spoon a nice dollop of pesto onto each slice of baguette, top with a pancetta crisp and serve. 

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