Ricotta Crostini with Guanciale

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.

Ricotta Crostini With Guanciale