Crispy Pancetta, Bocconcini & Olive Mint Tapenade Crostini Recipe

When my mum comes to town, shopping is bound to be on the agenda. Now, this is not frivolous shopping. Well, in my food-obsessed opinion, cruising the aisles of the local specialty market is far from being a superficial way to conduct some mother-daughter bonding. When we walked away with a bag full of international condiments, a package of pancetta, and a container of kalamata olives, we knew the proper way to seal the bond was to get cooking. The pancetta, a dry cured Italian meat similar to bacon, turned crispy when baked in a hot oven. We laid the decadent meat on lightly toasted bread, along with pieces of fresh mozzarella (bocconcini). My mum wandered into the garden and plucked some fresh mint leaves to mix with chopped kalamata olives to add a burst of savory saltiness to the top of the crostini.

When we bit into the palm-sized hors d’oeuvres, crusty bread gave way to the tender, mellow cheese and salty, fresh tapenade. The flavor of the cooked meat was satisfying to the palate without overwhelming the flavors of the other ingredients. This is a quick, impressive appetizer to put on the menu for your formal next dinner party or lazy evening on the patio with family and friends. Cooking complete and bonding achieved.

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

Cut about 4 ounces pancetta into 16 even pieces. Place on the prepared baking sheet. Season each piece with a quick grind of freshly ground black pepper.

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

Decrease the oven temperature to 350 degrees F.

Slice a baguette into 16 thin pieces. I used about 7 thin pieces of light whole multigrain loaf and cut piece into 2 to 3 pieces to total 16 pieces. Place on a baking sheet and lightly brush with olive oil. Toast in the oven until the bread is just starting to become crisp.

Using 10 to 12 large kalamata olives, chop the olives to total 1/3 cup. Place in a small bowl. Mix in 4 teaspoon chopped fresh mint.

Slice fresh mozzarella cheese (bocconcini) into 16 equal pieces that will fit onto the bread pieces (about 3 ounces total).

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

Divide the olive mixture amongst the crostini. Serve.

Other crostini recipes:

Cookin’ Canuck’s Mixed Mushroom, Gorgonzola & Prosciutto Crostini
Becks & Posh’s Leek Tartare Crostini
Herbivoracious’ Crostini with Spanish Green Olive Tapenade
Recipe Girl’s Crostini with Gorgonzola, Caramelized Onions & Fig Jam

Crispy Pancetta, Bocconcini & Olive Mint Tapenade Crostini

4 oz. pancetta, cut into 16 even pieces
1/2 tsp freshly ground black pepper
16 thin slices baguette or 8 slices light multigrain bread, cut into 16 pieces
2 tbsp olive oil
10 to 12 large kalamata olives, pitted and chopped
4 tsp chopped fresh mint
3 to 4 oz. fresh mozzarella (bocconcini), cut into 16 equal pieces

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

Place pancetta pieces on the prepared baking sheet. Season each piece with a quick grind of freshly ground black pepper. Place in the oven and bake until the pancetta is cooked and starting to crisp, about 8 minutes.

Decrease the oven temperature to 350 degrees F.

Place bread pieces on a baking sheet and lightly brush with olive oil. Toast in the oven until the bread is just starting to become crisp.

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

Place one piece each of mozzarella and pancetta on the bread slices. Divide the olive mixture amongst the crostini. Serve.

Makes 16 hors d’oeuvres.

Printable recipe

Tagged as: bocconcini, crostini, mint, mozzarella, olive, pancetta, tapenade