Roasted Red Pepper Crostini

As a dinner or brunch host, there are times when you are pressed for food preparation time. That's where crostini comes in handy. A quick and simple appetizer, the saltiness and spice of various cheese and toppings satisfy the taste buds, while the bites of bread keep the tummy satiated until the full enchilada main entree is ready to be served. They're basically like tiny french bread pizzas! Roasted red pepper crostini with pancetta is my favorite combination out of the array of possibilities with the dish. For some reason pancetta seems to make everything taste better.

Roasted Red Pepper Crostini

• French baguette, sliced
• Roasted red pepper spread*
• Shredded gruyere
• Shredded cheddar
• Pancetta, fried

*I make prep time easier by purchasing Trader Joe's delicious version. You can find it next to the sauces and dressings. But, if you can't find a pre-made spread, this recipe works just as well. 

1. Preheat the oven to 400F. After frying a small amount of pancetta, and slicing your baguette, spread the red pepper goodness on the baguettes.

2. Top with shredded cheese and the fried pancetta

3. Bake till cheese is melted, about 2 - 3 minutes

4. Enjoy as an appetizer, snack, or even a breakfast side!

- Shortcake