Crispy Pancetta, Bocconcini & Olive Mint Tapenade Crostini

1. 1

   Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

2. 2

   Place pancetta pieces on the prepared baking sheet.

3. 3

   Season each piece with a quick grind of freshly ground black pepper.

4. 4

   Place in the oven and bake until the pancetta is cooked and starting to crisp, about 8 minutes.

5. 5

   Decrease the oven temperature to 350 degrees F.

6. 6

   Place bread pieces on a baking sheet and lightly brush with olive oil.

7. 7

   Toast in the oven until the bread is just starting to become crisp.

8. 8

   Place chopped olive in a small bowl and mix in the chopped mint.

9. 9

   Place one piece each of mozzarella and pancetta on the bread slices.

10. 10

    Divide the olive mixture amongst the crostini.

11. 11

    Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.