Smoked salmon and pancetta crostini
|prep 10 mins cook 15 mins|
12 small slices of bread, cut from a baguette or ficelle
5 tbsp olive oil
6 slices of pancetta
200g (7oz) smoked salmon
200ml (7fl oz) crème fraîche
2 tbsp wholegrain mustard
3 tbsp capers, rinsed, drained, and finely chopped
1 tsp lemon zest
1 tsp lemon juice
freshly ground black pepper
12 whole chives, snipped into 2.5cm (1in) lengths, to garnish
The bread slices can be baked up to 2 hours ahead. The crème fraîche mixture can be made 24 hours in advance. Assemble the bruschetta just before serving.
1 - Preheat the oven to 200°C (400°F/Gas 6) Preheat the grill on its highest setting. Brush each side of the bread slices with olive oil, place them on a baking tray, and bake for 10 minutes or until crisp. Remove and leave to cool.
2 - Grill the pancetta for a few minutes until crisp on both sides. Drain on kitchen paper.
3 - Meanwhile, cut the smoked salmon into thin strips about 2cm ( ¾ in) wide.
4 - Mix the crème fraîche with the mustard, capers, and lemon zest and juice; season to taste with black pepper.
5 - Place the bread slices on a serving plate, divide the crème fraîche mixture between the slices, and top with strips of smoked salmon, pieces of pancetta and chives to garnish.
Variation: Classic Italian crostini: Remove the smoked salmon, replace the crème fraîche mixture with slices of fresh mozzarella, and use fresh basil instead of chives. Brush the bread slices with garlic and olive oil, then lightly pepper the mozzarella. Place a piece of basil on each piece of mozzarella, then wrap it in half a slice of prosciutto. Place the crostini under a hot grill for 3-5 minutes, or until the cheese melts.
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