Crispy Pancetta, Bocconcini & Olive Mint Tapenade Crostini

• 4 ounces, weight Pancetta, Cut Into 16 Even Pieces
• 1/2 teaspoons Freshly Ground Black Pepper
• 16 slices Baguette Or 8 Slices (thin) Multi-grain Bread, Cut In Half
• 2 Tablespoons Olive Oil
• 12 whole Large Kalamata Olives, Pitted & Chopped
• 4 teaspoons Chopped Fresh Mint
• 4 ounces, weight Bocconcini (fresh Mozzarella), Cut Into 16 Even Pieces

1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
2. Place pancetta pieces on the prepared baking sheet.
3. Season each piece with a quick grind of freshly ground black pepper.
4. Place in the oven and bake until the pancetta is cooked and starting to crisp, about 8 minutes.
5. Decrease the oven temperature to 350 degrees F.
6. Place bread pieces on a baking sheet and lightly brush with olive oil.
7. Toast in the oven until the bread is just starting to become crisp.
8. Place chopped olive in a small bowl and mix in the chopped mint.
9. Place one piece each of mozzarella and pancetta on the bread slices.
10. Divide the olive mixture amongst the crostini.
11. Serve.

freshly ground black pepper, bread, olive oil, olives, fresh mint

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crispy-pancetta-bocconcini-olive-mint-tapenade-crostini/ (may not work)