One the many variations of crostini that we make with our ricotta at our restaurants.
| 12 | 1″ slice pain bonjour (Bonjour Bakery) or baguette |
| 250 g | fresh ricotta |
| 50 g | Parmigiano, freshly and finely grated (approx ¼ cup) |
| 50 g | Pecorino Romano, freshly and finely grated (approx ¼ cup) |
| 24 thin slices | guanciale or pancetta |
| ½ head | Italian parsley, leaves picked |
| 2 | lemons |
| freshly cracked black pepper | |
| extra virgin olive oil |
Preheat oven to 450ºF.
Place the cheeses and juice of half a lemon in a bowl. Using a fork, mix until very well combined. The mixture should be thick and creamy but not dry, add a splash of cream if it is too dry. Season to taste with salt and lemon.
Evenly distribute the guanciale in a large non-stick pan. Cook over medium high heat until just crispy (do not overcook). Remove from pan, set aside.
Place the parsley and zest of 1 lemon in a bowl. Dress with the juice of 1 lemon and a generous drizzle of olive oil. Season to taste with salt and a generous amount of coarsely-cracked black pepper.
Drizzle olive oil over each crostini. Bake in the oven until golden but not dry. Dollop a spoon of ricotta on each crostino followed by 2 pieces of crispy guanciale and a pinch full of the parsley mixture. Serve immediately.
Serves 6-8.
