Apple Pancetta Crostini
Don’t know what chiffonade means? Perfect, neither will your guests. Start the night off right with this surprisingly impressive crostini. You can even chat it up and sound like you know what you’re doing with your technical cooking lingo and knowing that this recipe pairs great with Big Rock Purple Gas.
250g pancetta, cut in rounds
250g goat cheese
1 grannie smith apple, thinly sliced
1 cup basil, sliced in a chiffonade
Set your oven (or a toaster oven will work) to broil. Cut the baguette into diagonal 1/2 inch slices. Arrange slices on baking sheet and toast in oven. Watch carefully so they don’t burn. Flip slices once lightly toasted on top (pale brown in colour) to toast the other side.
Meanwhile, in a medium sized frying pan fry the rounds of pancetta over medium heat until crispy. To assemble, layer each crostini with about a tablespoon of goat cheese, a piece of pancetta, two slices of grannie smith apple and a sprinkle of basil.
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