These delightful bites combine creamy cheese, savory pancetta, and crunchy almonds atop a crispy bread base, finished with sprinkle of pomegranate for a touch of sweetness. For extra flavor, try spreading cranberry sauce or chilli jam on the bread before layering the toppings. These can be made in advance and stored in the fridge, ready to bake when needed. When you're ready to serve, just pop them in the oven to crisp the bread and melt the cheese to golden perfection.
Serves 24
2 part-cooked baguettes
25g butter
65g pancetta cubes
50g flaked almonds
150g Cheddar cheese, grated
110g mayonnaise
2 spring onions, finely sliced
Ground black pepper
Pomegranate Seeds (as needed)
Rocket (as needed)
Preparation time: 20 minutes. Cooking time: 24 minutes.
1. Place the baguettes on an AGA Hard Anodised Baking Tray. lined with Bake-O-Glide or baking parchment.
2. Place in the oven. CAST OVEN: on 4th shelf of the roasting oven or oven on R8. FAN OVEN: preheated to R7/200oC/400oF. Bake for 8-10 minutes as directed on the packet. Allow to cool.
3. Dry fry the pancetta cubes in an AGA frying pan on the simmering plate, hotplate on simmering setting or induction on medium until they are crisp and golden.
4. Add the almonds and cook for a further 2-3 minutes until they are golden. Tip into a basin and allow to cool.
5. Cut each baguette into 12 slices and butter on one side and place the slices, butter side down, on the baking tray.
6. Add the cheese, mayonnaise and spring onions to the pancetta and almonds and mix well. Season to taste with black pepper.
7. Divide the topping between the slices of bread.
8. Place in the oven. CAST OVEN: on floor grid on floor of the roasting oven or oven on R8. FAN OVEN: preheated to R7/200oC/400oF. Cook for about 8-10 minutes until the topping has melted and the crostini are golden brown.
9. Serve garnished with the pomegranate seeds and rocket.
Tips: Remove the pancetta to make these suitable for vegetarians
Use gluten-free bread and check the mayonnaise is suitable for non-gluten eaters
