Recipes

Goat Cheese and Pancetta Bruscetta

Photo by Ellie Ashby. 

Ingredients

2 Roma tomatoes, diced
1/2 white onion, diced
4 cloves garlic, minced
2 tbsp. olive oil
1 tbsp. fresh rosemary, chopped
8 oz. goat cheese
4 oz. thinly sliced pancetta
1/2 of an Italian baguette, sliced 1/2 thick, toasted

Instructions

Mix tomato, onion, garlic, olive oil and rosemary in medium bowl until well combined. Set aside.

Spread a thin layer of goat cheese on each slice of bread. Set aside.
Preheat oven to 350° F. Spray a baking sheet with non-stick cooking spray. Place slices of pancetta on sheet and bake for 5 – 7 minutes or until edges begin to curl and warmed through.

Place one slice of the pancetta on each piece of the bread with cheese. The pancetta can be folded or cut to better fit the pieces of bread. Now place a small spoonful of tomato mixture on top of the pancetta.

Serve immediately.

As printed in The Sagamore.

posted by Cassandra Vires at 1:12 PM