Christmas Crostini

These delicious mouthfuls of almonds, pancetta, roasted red pepper and grated cheese sit on a bread base and are topped with pomegranate,to add a little sweetness. They can be made in advance and stored in the fridge, when ready to cook they go into the roasting oven, where the bases toast and the tops brown.

Christmas Crostini

Makes 24

2 baguettes, part-baked cooked

Butter, about 25g 


60g pancetta cubes

50g nibbed or chopped almonds

150g grated cheese

110g mayonnaise

2 spring onions, finely sliced

Ground black pepper


Pomegranate Seeds


1. Cut each baguette into 12 slices and butter on one side. Place the slices, butter side down, on a Bake-O-Glide lined AGA Hard Anodised Baking Tray.

2. Dry fry the pancetta cubes in an AGA frying pan on the simmering plate until they are crisp and golden, add the almonds and cook for a further 3-4 minutes until they are golden. Tip into a basin and allow to cool.

3. Now mix together all the topping ingredients and divide between the slices of bread. Place a slice of fig on top. 

4. Place the baking tray onto the floor of the roasting oven (AGA eR7, AGA60 and AGA eR3 owners use the floor grid) and cook for about 8-10 minutes until the topping has melted and the crostini are golden brown. If they are cooked on the base but you prefer more top browning then move the baking tray up to the second runners for 2 minutes.

5. Serve garnished with rocket and pomegranate seeds and rocket.

•    Remove the pancetta to make these suitable for vegetarians
•    Use gluten-free bread and check the mayonnaise is suitable for non-gluten eaters

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