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TN&M in the Kitchen: Asparagus and Pancetta Crostini

By: Jasmine Boni-Ball Writer & Journalist | Specialist Fashion & Travel


Asparagus and Pancetta Crostini  

Serves 6 - Cook in 20 minutes   


- 1 baguette, sliced 1/4 inch thick

- 15 asparagus, ends trimmed 

- 150g pancetta, pan-fried  

- 1 large tomato, chopped

- Basil, chopped 

- Extra-virgin olive oil 

- Salt and pepper 


Step 1

Preheat the oven to 180 degrees Celsius (°C), place slices of baguette on a baking sheet and brush both sides with olive oil, salt and pepper. Bake for 15 minutes until golden, turning halfway through.

Step 2

While the bread bakes, place the asparagus in a saucepan of water and boil until crisp tender (around 3-4 minutes). Cut into thin slices and add into a bowl with the pan-fried pancetta, chopped tomato, basil, olive oil and pinch of salt. Mix well and serve on warm crostini. Buon Appetito!

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