Crostini with Crispy Pancetta, Creamy Blue Cheese, & Honey

Every day when I am home with my girls I get them to take a nap at the same time. NOON is the magical hour. It’s madness leading up to noon, but then I have 1 hour and 40 minutes until Maya wakes up. I used to use this time to shower, do laundry, Facebook, or in a rare spurt of guilt from Martha Stewart, do a deep clean of things I never clean like my oven. Now that I have 2 under 2 and am still rebuilding my energy since my stroke I literally lay them down, eat a handful of M&Ms, and climb into bed. And truth be told, I feel much better when I wake up and still seem to get all the house work done. Although that could be because my mom did all my laundry last week and I still have a nanny one bonus day a week. Whether I am spoiled or just less stressed because of extra rest, I do recommend a random power hour nap.

Last weekend we had friends over to sample our Napa wine from our recent trip to wine country. We had a White Rock Chardonnay and a White Rock Claret. (Isaac got to join one wine club and he chose White Rock Winery!) We made a crostini to serve for an appetizer and it paired beautifully with the crisp, not too fruity Chardonnay. Isaac came up with this combination (try not to be as shocked as I was) and it was amazing! Crispy pancetta, creamy bold blue cheese, and a drizzle of honey. That simple. And very delicious.

Ingredients:

9 slices of baguette

1 Tbsp. plus 1/4 cup olive oil

4 oz. diced pancetta (I use Citteria pre diced pancetta)

4 oz. crumbled blue cheese

Honey

Directions:

Preheat oven to 375 degrees. In a skillet brown the pancetta in 1 Tbsp. oil over medium high heat until crispy. Drain excess oil and set aside. Cut 9 slices off of a baguette about 1/2 inch thick. Spread them out on a sheet tray. Brush 1/4 cup olive oil over bread slices. Bake in the oven 8-9 minutes until slightly bread and crispy. Take the baguette pieces out of the oven.

Crostini fresh out of the oven.

Crostini fresh out of the oven. I like cooking them just long enough to start browning but still soft and easy to bite.

Sprinkle crispy pancetta evenly over each bread slice. Next sprinkle blue cheese evenly on each bred slice over the crostini. Place the costini back in the oven for 5-10 minutes until the cheese is melted. Take the bread out of the oven and immediately drizzle honey over each crostini. Serve warm. Makes enough for 4 people as an appetizer. 2 per person and three for the chubby one.

 

Salty and sweet appetizer with four ingredients!

Salty and sweet appetizer with four ingredients. Five if you count the wine you should serve with it!

 

Bueller? Bueller? Anyone?

  1. Francesco Reply

    Hmmm White Rock is known for their outstanding Cabernet and yet you didn’t choose to serve it. Interesting.

    • katie Reply

      I’m saving it for a steak dinner at your house!

  2. Jenny Reply

    Love this post! Will you make these for my Cabi party??

    • katie Reply

      Of course! I would be happy to.