Toast Cups with Escarole Pancetta Topping
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Garnish these festive, delicate bites with a sprinkle of Parmesan cheese.
Servings: About 36 cups
Ingredients:
Toast Cups with Escarole Pancetta Topping
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Escarole Pancetta Topping: per 1 tbsp | (15 mL ) |
| cal | About 15 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | trace |
| carb | 1 g |
| fibre | trace |
| chol | 1 mg |
| sodium | 26 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 3% |
| vit C | 2% |
| folate | 5% |
| Toast Cup: per piece | about |
| cal | 32 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | trace |
| chol | 3 mg |
| sodium | 57 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 1% |
| folate | 3% |
Suggested Recipes
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3 tbsp (50 mL) pine nuts
1/2 cup (125 mL) chopped pancetta bacon
2 cloves garlic, minced
8 cups (2 L) shredded escarole, Swiss chard or curly endive (about 1 large bunch)
Pinch each salt and pepper
2 tbsp (25 mL) grated parmesan cheese
1-1/2 tbsp (7 mL) lemon juice
Toast Cups:
12 slices bread (white, raisin, whole wheat or rye)
3 tbsp (50 mL) butter, melted
Preparation:
Escarole Pancetta Topping
In small skillet, toast pine nuts over low heat, stirring often, until golden and fragrant, about 4 minutes. Set aside.
In Dutch oven, fry pancetta over medium-low heat, stirring often, until golden and crisp, 3 to 5 minutes. Stir in garlic. Add escarole, salt and pepper; cover and cook, stirring occasionally, until wilted and tender, 6 to 8 minutes. Uncover and cook until any liquid is evaporated, about 1 minute. Scrape into bowl; let cool.
Stir in pine nuts, Parmesan cheese and lemon juice. (Make-ahead: Refrigerate in airtight container for up to 24 hours; warm through to serve.
Toast Cups
With rolling pin or bottle, flatten 12 slices of bread (white, raisin, whole wheat or rye). Using 2-inch (5 cm) fluted or plain round cutter, cut 3 rounds from each slice. Slightly brush both sides with 3 tbsp (50 mL) butter, melted.
Press rounds into mini-muffin cups in 350 F (180 C) oven until golden and crisp, 12 to 14 minutes. Let cool on rack.
In small skillet, toast pine nuts over low heat, stirring often, until golden and fragrant, about 4 minutes. Set aside.
In Dutch oven, fry pancetta over medium-low heat, stirring often, until golden and crisp, 3 to 5 minutes. Stir in garlic. Add escarole, salt and pepper; cover and cook, stirring occasionally, until wilted and tender, 6 to 8 minutes. Uncover and cook until any liquid is evaporated, about 1 minute. Scrape into bowl; let cool.
Stir in pine nuts, Parmesan cheese and lemon juice. (Make-ahead: Refrigerate in airtight container for up to 24 hours; warm through to serve.
Toast Cups
With rolling pin or bottle, flatten 12 slices of bread (white, raisin, whole wheat or rye). Using 2-inch (5 cm) fluted or plain round cutter, cut 3 rounds from each slice. Slightly brush both sides with 3 tbsp (50 mL) butter, melted.
Press rounds into mini-muffin cups in 350 F (180 C) oven until golden and crisp, 12 to 14 minutes. Let cool on rack.
Additional Information
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Source
Holiday Baking: 2006
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