Crispy Pancetta Crostini with Arugula-Lemon Pesto
Total:
35 min
Active:
25 min
Yield:
12 crostini
Level:
Easy
Total:
35 min
Active:
25 min
Yield:
12 crostini
Level:
Easy

Ingredients

Directions

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

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.

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.

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.

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

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.

IDEAS YOU'LL LOVE

Pancetta-Wrapped Pork Roast

Recipe courtesy of Giada De Laurentiis

Crispy Fish Tacos

Recipe courtesy of Tyler Florence

Spinach and Pancetta Strata

Recipe courtesy of Giada De Laurentiis

Tomato Soup with Pancetta

Recipe courtesy of Giada De Laurentiis

Tuna Caper Crostini

Recipe courtesy of Dave Lieberman

Crispy Skin Salmon

Recipe courtesy of Claire Robinson

Crispy Lemon Garlic Kale Chips

Recipe courtesy of Nancy Fuller

Crispy Chicken Breasts Stuffed with Mushrooms and Goat Cheese

Recipe courtesy of Anne Burrell

Carbonara Stuffed Potatoes with Crispy Pancetta

Recipe courtesy of Food Network Kitchen

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking