October 24, 2011

Roasted Pancetta & Herb Butter Crostini - A perfect appetizer

A couple weeks ago, I took an Italian Boot Camp cooking class with a friend.  A seriously fun way to spend a Sunday afternoon!  We were taken through the steps of roasting in different ways to prepare a full blown Italian meal.  What a meal it was!  I came away from the class with recipes to make at home and tidbits of information that I will keep in mind when cooking at home.

The first thing I made for my family was a crostini that was spread with a compound butter.  I hadn't made one before and now that I know how easy it is, my mind is reeling with ideas of new flavor combinations!
roasted-pancetta-and-herb-butter-crostini

Making the herbed butter was really so simple, that I don't know why I haven't tried it before!  You just need to plan ahead so that the butter has time to get to room temperature - it has to be soft enough to work in the additional ingredients with a fork.

This was a huge hit with my family!  The butter will keep in the fridge for about a week or so - if it lasts that long!  So, next time you have a get-together planned make some of this herbed butter a few days ahead.  Then, before your guests arrive pop the the crostini in the oven so your friends will be greeted with this savory appetizer when they enter your home. 


Roasted Pancetta and Herb Butter Crostini
Adapted from :  Diana Albanese

Ingredients
  • 4 ounces pancetta, cut into a small dice
  • 1 tablespoon olive oil
  • 1 stick unsalted butter, at room temperature
  • 1 tablespoon minced shallot
  • 1 tablespoon minced parsely
  • 1/2 cup freshly grated Parmesan cheese
  • 1 long French baguette, sliced

Directions

  1. Preheat oven to 400 degrees.
  2. Add pancetta and olive oil to a saute pan over medium heat. Saute until the pancetta begins to brown - about 5-7 minutes.  Use a slotted spoon to remove the pancetta to a bowl and set aside.
  3. Place the room temperature butter in a bowl and add the shallots, parsley and Parmesan cheese.   Using a fork, mix together until well blended.  Add the pancetta and combine.
  4. Spread the butter on the sliced baguette and place on a baking sheet.  Bake for about 5-8 minutes - until heated.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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3 comments:

janet@cupcakestocaviar said...

Yum! What an interesting version of crostini! :-)

Joanne said...

Mmm compound butter is truly awesome stuff! It really makes a plain piece of toast pop.

Rhonda said...

I love crostini, it's so easy and so many possibilities! Thanks for visiting me.

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