Smoked Salmon and Pancetta Crostini

Crostini and bruschette can be made in many variations. Tangy-buttery creme fraiche lightens this savory bite.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.

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Pork

Appetizer

Ingredients

12 slices of French (baguette) bread		1 tsp fresh lemon zest
3 tbsp olive oil		1 tsp fresh lemon juice
6 slices of pancetta		freshly ground black pepper
3/4 cup creme fraiche or sour cream		7 oz smoked salmon, cut into strips
2 tbsp whole grain mustard		12 whole chives, snipped into 1 in (2.5 cm) lengths to garnish
3 tbsp capers, rinsed

directions

Prep: 10 min Total: 30 min (Quick)

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1
Preheat the oven to 400°F (200°C). Brush both sides of the bread slices with olive oil, and place them on a baking sheet. Bake for 10 minutes, or until crisp and golden. Cool completely.
2
Preheat the broiler and position the broiler rack 6in (15cm) from the source of heat. Broil the pancetta for about 5 minutes until crisp on both sides. Drain on paper towels. Cut into thin strips.
3
Mix the creme fraiche with the mustard, the capers, the lemon zest, and juice, and black pepper to taste.
4
Place the bread slices on a serving plate, spread with the creme fraiche mixture, and top with strips of smoked salmon, pieces of pancetta, and chives to garnish.

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Smoked Salmon and Pancetta Crostini

Ingredients

directions