Pea, Pancetta & Tarragon Crostini
To prepare crostini: Position racks in upper and lower thirds of oven; preheat to 350 degrees F. Arrange bread on 2 large rimmed baking sheets. Brush both sides of bread with oil; season one side with 1/2 teaspoon salt and pepper. Bake the crostini, turning them over and rotating the pans top to bottom halfway through, until toasted, 15 to 20 minutes. Cool completely on the pans.Advertisement
To prepare peas: Meanwhile, bring a medium saucepan of water to a boil over high heat. Add peas and cook until tender, about 3 minutes. Drain immediately.
Cook pancetta in a large skillet over medium heat, stirring frequently, until crisp, 5 to 6 minutes. Remove with a slotted spoon and drain on a paper towel-lined plate. Reserve 1 teaspoon of the drippings in the pan.
Cook shallot in the drippings for 30 seconds. Add the peas and pancetta along with oil, tarragon, lemon zest, salt and pepper. Cook, stirring occasionally, until heated through, 1 to 2 minutes. Remove from heat. Lightly crush the peas with a fork and stir to combine.
Spread about 1 teaspoon of goat cheese on each crostini. Top with a generous 1 teaspoon of the pea mixture. Serve immediately.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
1 starch, 1/2 medium fat meat, 1 fat