Valerie's Home Cooking

Valerie's Home Cooking

Crispy Pancetta Crostini with Arugula-Lemon Pesto

  • prep time25 min
  • total time 35 min
  • serves 12

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

86 Ratings
Directions for: Crispy Pancetta Crostini with Arugula-Lemon Pesto


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

⅓ cup extra-virgin olive oil

1 tsp finely grated lemon zest

2 tsp lemon juice

Kosher salt and freshly ground black pepper

12 slices baguette, lightly toasted


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

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.

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.

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.

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

Tips and Substitutions

Cook's Note

Any 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.

See more: Appetizer, Bread, Fruit, Pork, Vegetables

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