Pancetta & Stracciatella Crostini Slice

Easy yet impressive starter!

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🛒 INGREDIENTS (Serves 4):

• 8 slices crusty bread (sourdough or ciabatta)

• 200g @dorsognasmallgoods Rolled Pancetta, sliced into rounds

• 1 x 400g can cannellini beans, drained & rinsed

• 1 small bunch cavolo nero (Tuscan kale), stems removed & leaves shredded

• 2 garlic cloves, peeled

• 60ml extra virgin olive oil

• Salt & pepper, to taste

• Zest of 1 lemon

• 1–2 tbsp apple cider vinegar

• 200g stracciatella cheese

• Pinch of chilli flakes

👩‍🍳 STEP-BY-STEP:

1. Crisp the pancetta: Heat 1 tbsp olive oil in a large frying pan. Add pancetta slices in a single layer and cook until golden and crisp. Remove and set aside, keeping the pancetta fat in the pan.

   
   

2. Sauté the greens & beans: Add chilli flakes, beans and Tuscan kale to the pan. Stir for 3–5 mins until the greens wilt. Season with salt and pepper, add vinegar and set aside.

   
   

3. Toast the bread: Grill the bread slices on both sides until golden and slightly charred. Rub each with a cut garlic clove while still hot.

   
   

4. Assemble: Spoon stracciatella over each slice, top with the warm bean and Tuscan kale mix, add crispy pancetta, sprinkle lemon zest and drizzle with olive oil.

Perfect for entertaining or a fancy light meal!