Bean and Pancetta crostini
Crusty bread slices topped with a minted bean purée and crispy pancetta pieces
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 24 crostini
- 1 part-baked baguette thinly sliced
- 1 clove of garlic
- 2 tbsp olive oil
- 4-6 slices pancetta
- 150 g shelled edamame beans (5oz)
- 1 tbsp chopped fresh mint
- 2 tbsp single or double cream
- salt and freshly ground black pepper
Preheat the oven to 190°C (180°C fan) 375°F/gas mark 5. Crush the garlic and mix with 2 tbsp of the olive oil. Brush onto the bread slices and arrange in a single layer on a baking sheet.
Bake in the oven until crisp and golden, about 10 – 12 minutes. Allow to cool and store in an airtight container until required.
While the bread is baking, place the pancetta on a separate baking sheet and bake along side for 10-12 minutes or until very crispy.
Cook the edamame beans in boiling salted water for 4 minutes. Drain and cool under cold running water. Blitz in a small food processor with the mint and cream to form a coarse purée
To serve pile the bean purée onto the crostini. Crumble the pancetta into small pieces and sprinkle over the bean purée. Serve immediately.
Calories: 60kcal | Carbohydrates: 5g | Protein: 1g | Fat: 3g | Cholesterol: 3mg | Sodium: 80mg | Potassium: 43mg | Vitamin A: 20IU | Vitamin C: 0.4mg | Calcium: 13mg | Iron: 0.5mg