Crispy Feta Toasts with Pancetta
Yields: 12 servings
  • 1 (10-inch) loaf round fresh sourdough bread, cut into ½-inch-thick slices
  • Olive oil, for brushing
  • 12 thin round slices pancetta
  • 1 (8-ounce) package feta cheese, sliced ¼ inch thick
  • 1 bunch fresh basil, chiffonade
  • Balsamic vinegar glaze, for drizzling
  • Garnish: basil leaves
  1. Preheat grill to medium-high heat (350° to 400°).
  2. Brush bread with oil. Grill bread until lightly toasted, about 2 minutes per side. Remove, and let cool.* Cut each slice in half diagonally.
  3. Preheat oven to 450°. Line a baking sheet with foil.
  4. Arrange pancetta slices in a single layer on prepared pan. Bake until golden, about 8 minutes. Transfer to a paper towel-lined wire rack, and let stand until crisp.
  5. Top each slice of bread with feta and pancetta. Sprinkle with basil, and drizzle with balsamic glaze. Garnish with basil, if desired, and serve immediately.
Recipe by Louisiana Cookin at