Toast Cups with Escarole Pancetta Topping
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This recipe makes 36 servings
Nutritional Info |
|
|---|---|
| Escarole Pancetta Topping: per 1 tbsp | 0 mL |
| cal | 0 15 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 0 |
| carb | 1 g |
| fibre | 0 |
| chol | 1 mg |
| sodium | 26 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 1 |
| vit A | 3 |
| vit C | 2 |
| folate | 5 |
| Toast Cup: per piece | 0 |
| cal | 32 |
| pro | 1 g |
| total fat | 1 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 0 |
| chol | 3 mg |
| sodium | 57 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 1 |
| folate | 3 |
Garnish these delicate bites with a sprinkle of Parmesan cheese.
Ingredients
- 3 tbsp pine nuts
- 1/2 cup pancetta bacon, chopped
- 2 cloves garlic, minced
- 8 cups shredded escarole or Swiss chard or curly endive, (about 1 large bunch)
- 1 pinch salt
- 1 pinch pepper
- 2 tbsp grated Parmesan cheese
- 1-1/2 tbsp lemon juice
- Toast Cups:
- 12 slices white bread or raisin bread or whole wheat bread or rye bread
- 3 tbsp 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.
Source : Holiday Baking: 2006
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