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Crostini with Pancetta and Endives

A web-exclusive recipe from Italian Cooking and Living

  • 1/4 lb pancetta, diced
  • 2 tbl extra-virgin olive oil
  • 1/2 onion sliced
  • 2 endives, chiffonade
  • salt and pepper
  • 8 slices crusty bread, toasted

    • Sauté the pancetta in the olive oil over high heat. When golden, add the onion and endive and cook until wilted. Season with salt and pepper. Spoon 1 tablespoon of the mixture over the crusty bread and serve. Serves 4



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