Garnish these delicate bites with a sprinkle of Parmesan cheese.
- Portion size 36 servings
- Credits : Holiday Baking: 2006
MethodEscarole 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.
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.
Nutritional facts Per serving: about
- Sodium 57 mg
- Protein 1 g
- Calories 32.0
- Total fat 1 g
- Cholesterol 3 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
- Iron 2.0
- Folate 3.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 2.0