Adapted from Saffron, Garlic & Olives by Loukie Werle
Makes enough for about 3o crostini
6 garlic cloves, peeled and roughly chopped
4 oz Parmesan cheese, cut into small cubes
4 oz pancetta, cut into small cubes *
2 Tbl fresh rosemary leaves, chopped
4 Tbl fresh parsley, plus 1 Tbl for garnish, roughly chopped
3 Tbl extra-virgin olive oil
French bread crostini
Add the roughly chopped garlic to the bowl of a food processor, and pulse until finely chopped, scraping down the sides of the bowl once or twice. Add the parmesan cubes and pulse again about five times. Add the pancetta, rosemary and parsley, and pulse a few more times until everything is pretty finely (but not too finely – really, it’s all a matter of taste) chopped. Add the olive oil, and pulse once or twice, only until everything is combined.
Preheat the broiler. Top each toasted crostini with about 1-2 teaspoons of the above mixture. Spread the mixture in order to nearly cover the top of the crostini. Broil until the topping is bubbly and golden brown. Remove from the oven, sprinkle with 1 tablespoon chopped parsley (because like many other incredibly delicious things, these tend to be on the homely side, and really benefit from a bit of bright green garnish) and serve hot.
* I always get my pancetta at the deli counter, and I ask them to slice it 1/4 inch thick. This makes it easy to cut it into small 1/4 inch cubes for this recipe.
SERVED AT THIS DINNER PARTY