Cremini and Pancetta Crostini

24 crostini

Cremini and Pancetta Crostini

15 minPrep Time

24 minCook Time

39 minTotal Time

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Ingredients

• 200g diced fully cooked pancetta
• 2 tbsp (30 mL) olive oil, plus 1 tbsp reserved separately
• 2 large shallots, finely chopped
• 2 cloves of garlic, finely chopped
• 4 cups (1 L) cremini mushrooms, cleaned and sliced (about 3 x 16oz packages)
• salt and pepper, to taste
• 24 ½-inch thick slices of baguette, cut on a diagonal
• 1 5.2oz (150g) package of Boursin cheese, shallot and chive flavour, at room temperature
• 2 tbsp (30 mL) fresh chives, finely chopped

Instructions

1. Place a large frying pan over medium-high heat. Add pancetta to the pan and cook until the edges become crisp, about 5 minutes. Remove pancetta from pan and place on a paper-towel lined plate (to absorb excess fat), set aside.
2. Place the frying pan back on the stove, maintaining the medium-high heat. Add olive oil and shallots, and fry for 2 minutes, or until the shallots begin to take on some colour.
3. Add the garlic, stir to distribute in the pan, then add the mushrooms. Sauté until the mushrooms are cooked through and brown, approximately 10 minutes. Season the mushrooms with salt and pepper, stir in the pancetta, then remove from heat.
4. Meanwhile, preheat oven to 375°F. Arrange baguette slices on a sheet pan, and brush with reserved olive oil. Bake until slightly golden, about 5-7 minutes. Remove from heat and set aside.
5. To assemble the crostini, spread a layer of cheese on each baguette slice, then top with a generous tablespoon of the warm mushroom mixture. Sprinkle with chopped chives, and serve.