Parmesan Crisps with Pancetta and Roma Tomato Salsa

Name: Parmesan Crisps with Pancetta and Roma Tomato Salsa
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H12M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 1 cup grated Parmigiano-Reggiano; 1 teaspoon paprika; 1 teaspoon freshly black pepper, plus more for seasoning; 1/2 cup chopped pancetta; 1 cup diced Roma tomatoes; 2 tablespoons julienne fresh basil leaves; Salt; 2 tablespoons extra-virgin olive oil

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Total: 12 min

Prep: 10 min
Cook: 2 min

Yield: 4 servings

Total: 12 min

Prep: 10 min
Cook: 2 min

Yield: 4 servings

Ingredients

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1 cup grated Parmigiano-Reggiano

1 teaspoon paprika

1 teaspoon freshly black pepper, plus more for seasoning

1/2 cup chopped pancetta

1 cup diced Roma tomatoes

2 tablespoons julienne fresh basil leaves

Salt

2 tablespoons extra-virgin olive oil

Directions

Preheat oven to 350 degrees F.
In a large bowl combine Parmesan, paprika, and freshly ground black pepper.
On a parchment lined cookie sheet, add the Parmesan mixture in 2 tablespoon dots, 2 inches apart.
Place in preheated oven and cook until cheese melts.
Remove from oven and when cheese is cool enough to handle but still moldable, remove and form into small taco type shells
In a small saute pan cook pancetta until crispy, remove and let cool. When cool, crumble with your hands.
In a small bowl add tomatoes, basil, salt, freshly ground black pepper, olive oil, and toss gently to combine.
Add tomato mixture to Parmesan crisps and top with pancetta.