Crostini with pumpkin, pancetta and parmesan shavings
INGREDIENTS
1 small French stick/ baguette
5oz/ 150g deseeded pumpkin finely chopped
2 tbsp olive oil
Sea salt and pepper
3.5oz/ 100g diced pancetta
Freshly shaved Parmesan
METHOD
Heat the oven to 180°C/Gas 4/ 350oF. Cut the bread into 1cm/ ½ inch thick slices, place on a baking tray and bake for 6–8 minutes or until crisp and golden brown. Allow to cool.
Scatter the chopped pumpkin on a baking tray, drizzle with the olive oil and season with salt and pepper. Bake for 10–15 minutes or until tender.
Meanwhile, put the pancetta in a heavy-based frying pan and cook over a medium heat until crisp. Drain on kitchen paper.
Spoon the pumpkin on to the crostini, sprinkle with the pancetta and arrange some Parmesan shavings on top.
Serve immediately.