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.

Smoked Salmon and Pancetta Crostini

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    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


    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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