Crostini with Crispy Pancetta and Arugula Pesto

Ingredients:

• 1/4 cup pine nuts
• 12 very thin slices pancetta (about 100 g)
• Half a small clove of garlic, crushed
• 1/4 tbsp. grated parmesan
• 2 cups arugula
• 1/3 cup olive oil
• 1 teaspoon finely grated lemon zest
• 2 teaspoons lemon juice
• 12 slices baguette, lightly toasted

Preparation:

1. Preheat oven to 220°C. Line a large rimmed baking sheet with parchment paper.
2. Toast the pine nuts in a frying pan over medium-high heat until golden brown, about 3-5 minutes. Transfer to a bowl and set aside.
3. Spread the pancetta in a single layer on the prepared baking sheet. Bake until golden and crisp, about 10 minutes. Transfer to a paper towel-lined plate and cool.
4. Combine the toasted pine nuts, garlic, and Parmesan in a food processor and pulse until finely chopped. Add the arugula and pulse until finely chopped. With the processor running, slowly pour in the olive oil. Add the lemon zest, lemon juice, 1/4 teaspoon of salt, and a few grinds of black pepper, and pulse until combined.
5. Spoon pesto onto each baguette slice, top with crispy pancetta and serve.
   
   

   Note

   
   Leftover pesto can be stored in an airtight container in the refrigerator for up to 2 days, placing plastic wrap directly on the surface of the sauce.