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Authentic Suburban Gourmet: English Pea and Bacon Crostini

Authentic Suburban Gourmet: English Pea and Bacon Crostini

Inspiration can come from anywhere or anyone.  This week’s Friday Night Bites came from
someone I completely admire for their artistic flare, creativeness, abounding
talent and is at the same time, a completely real person.  This person is Paul Lowe and you might know
him better as Sweet Paul.  I was first
introduced to this culinary and artistic master by way of his online magazine
and blog called Sweet Paul  If you
have not had the pleasure of feasting through the online couture of food and
styling, then I highly encourage you to take a few moments in your day to
simply have a visual feast.

Click “Read More” below to continue

I am excited to purchase his new book – Sweet Paul Eat &Make where he brings his love of food and crafts together.  He brings to life great recipes and clever
projects together in one book that are extremely approachable for anyone.  He has a philosophy that is quite simple –
take a few great ingredients, make it easy and the results are amazing.
I found this recipe while browsing through Pinterest after a
long day at the office and just knew that I had to make ASAP.  Well that time is now and just in time for
this weeks installment of Friday Night Bites. 
As great as Paul’s recipe is, I had to put my own twist on it by substituting
the pancetta for bacon. I do adore pancetta but had bacon in the refrigerator,
so why not just go with it.  With English
peas in season, these were perfect for this appetizer.  I added a touch of Fleur de Sel to the top of
each one and it just added that something extra that completed this divine
little appetizer.  A great pairing to
accompany would be either a nice Pinot Noir or a dry Riesling.  Cheers to the weekend!

English Pea and Bacon Crostini

8 Slices of Bacon, cooked until crispy

½ Cup Fresh English Peas

Fleur de Sel

½ Cup Whole milk ricotta

12 Slices of baguette

Fresh basil leaves

See Also

Olive oil

Brush each slice of the baguette with olive oil and lightly
sprinkle salt on one side.  Place onto a
cookie sheet and bake at 350 degrees until golden brown – about 7 to 10
minutes.  Remove and let cool.

Spread about a tablespoon of the ricotta on each Crostini.  Break apart the cooked bacon into small pieces
and place on top of each Crostini. Divide the English peas across all of the Crostinis.  Place a few basil leaves on each Crostini and
drizzle with a touch of olive oil and sprinkle with a pinch of Fleur de
Sel.  Serve and enjoy!

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