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Recipe Detail Page
Windowpane Crostini with Kale Pesto & Pancetta
Holiday 2013
These snazzy, peppery bites topped with shatteringly crisp pancetta are the best kind of party food. Virtually everything can be done in advance, meaning you only need to sort out a brief warming in the oven while entertaining.
Makes 12
KALE PESTO
3 cups (750 mL) packed, roughly chopped kale
¼ cup (60 mL) walnut pieces
1/3 cup (80 mL) extra virgin olive oil
1/3 cup (80 mL) Pecorino cheese
¼ tsp (1 mL) chili flakes
Freshly ground black pepper
PANCETTA CRISPS
24 thin slices loaf-style pancetta, each piece about 3 inches (8 cm) long
6 thin slices sourdough sandwich bread
1 For the kale pesto, combine kale, walnuts and olive oil in a food processor; pulse to combine. Add Pecorino and chili flakes and process until smooth. Season with freshly ground black pepper to taste. Cover and refrigerate until ready to assemble (pesto may be made up to 3 days in advance).
2 For the pancetta crisps, preheat oven to 400°F (200°C).
3 Arrange pancetta in a single layer on a parchment-lined cookie sheet. Top with another sheet of parchment and weigh down with another cookie sheet. Bake for 7 to 8 minutes or until crisped and golden; allow to cool. Store in an airtight container (pancetta crisps will keep for up to 2 days).
4 To assemble, toast bread and spread each slice with a thin layer of pesto. Trim crusts and discard. Cut each toast in half to form 2 rectangles (crostini may be prepared to this point, arranged in a single layer on a cookie sheet, and covered with plastic wrap 1 hour in advance). Top each crostini with 2 slightly overlapping slices of pancetta. Warm for 3 minutes in a 400°F (200°C) oven.
Makes 12
