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Pancetta and Oyster Crostini

From Italian Cooking and Living, October/November 2003

  • 1 tablespoon extra-virgin olive oil
  • 4 ounces pancetta, diced
  • 1 head radicchio, julienned
  • 3 tablespoons red wine vinegar
  • 3 ounces canned oysters
  • salt and freshly ground pepper
  • 1 loaf cocktail-size bread, sliced 1/4-inch thick
  • 1 lemon

In a nonstick skillet over medium heat, warm the olive oil. Dice the pancetta, and add it to the skillet. Sauté until golden. Cut the radicchio in half, and cut out and discard the core. Thinly slice the radicchio. Lower the heat, and add the radicchio and vinegar. Cook for 3 minutes, or until the liquid has evaporated. Drain the oysters, and dice them. Add them to the skillet with the radicchio, remove from the heat, season with salt and pepper, and let cool. Lightly toast the slices of bread, and spoon the mixture on each slice. Cut the lemon into quarters, and thinly slice each quarter. Garnish each with a lemon slice. Serves 4

Copyright © 2006, Italian Cooking and Living. All rights reserved.

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italian cooking and living magazine
The Magazine of La Cucina Italiana