Pea, Pancetta & Tarragon Crostini

Pea, Pancetta & Tarragon Crostini

1 Review
From the EatingWell Kitchen

Up your healthy appetizer game and make this veggie-topped crostini recipe instead of go-to bruschetta. If you can't find tarragon, any soft herb, such as basil or dill, works well too.

Ingredients 15 servings

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Original recipe yields 15 servings
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  • Crostini
  • 1 10-ounce baguette sliced ¼ inch thick (about 45 slices)
  • 5 tablespoons extra-virgin olive oil
  • ½ teaspoon kosher salt
  • Ground pepper to taste
  • Peas
  • 2 cups shelled English peas, fresh or frozen (thawed)
  • 2 ounces diced pancetta
  • 1 tablespoon minced shallot
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons chopped fresh tarragon
  • 1 tablespoon finely grated lemon zest
  • ¼ teaspoon kosher salt
  • Ground pepper to taste
  • 8 ounces soft goat cheese

Preparation

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  • Ready In

  1. To prepare crostini: Position racks in upper and lower thirds of oven; preheat to 350°F. Arrange bread on 2 large rimmed baking sheets. Brush both sides of bread with oil; season one side with ½ 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Nutrition information

  • Serving size: 3? crostini
  • Per serving: 154 calories; 9 g fat(3 g sat); 3 g fiber; 12 g carbohydrates; 7 g protein; 13 mcg folate; 10 mg cholesterol; 1 g sugars; 0 g added sugars; 547 IU vitamin A; 2 mg vitamin C; 28 mg calcium; 1 mg iron; 285 mg sodium; 32 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ medium fat meat, 1 fat

Reviews 1

January 18, 2017
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By: Carolyn Malcoun
easy yet impressive. and delicious!
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