Crostini is a medieval peasant recipe invented for Italians who were too poor to own ceramic plates and preferred to use bread as a plate alternative. These simple slices of bread, brushed with olive oil and baked until golden-brown, have undergone many variants over the years. We've selected chef Riccardo Becocci's asparagus and pancetta remedy to give you the recipe for a tempting Italian dish.
Crispy baguette is brushed with Extra-virgin olive oil, sprinkled with salt, and baked until golden. This serves as the crunchy oil-infused base for your Asparagus and Pancetta Crostini. Pan-fried pancetta provides the meat accompaniment to this starter, its salty flavour complimented by the grassy boiled asparagus. These two main ingredients are mixed with fresh tomatoes, basil and another helping of Extra-virgin olive oil for a robust flavour. Enjoy this classic Italian dish as a light lunch or generous starter.
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
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.
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!