- 24
Ingredients
- 2 cups Sargento® Chef Blends™ Shredded 6 Cheese Italian
- 2 Tablespoons smoked paprika
- 10-12 ounces diced pancetta (reserve fat from cooking)
- 1 baguette sliced in 24 pieces
- 1-2 Tablespoons olive oil
- 2 whole garlic cloves
- 2 Tablespoons finely minced parsley
Preparation
Step 1
In a large plastic bag, combine cheese and paprika. Seal and shake until cheese is completely coated with paprika. Set aside. Preheat oven to 400 degrees F.
In a nonstick skillet, fry pancetta until slightly crispy. The pancetta will make about 2 Tablespoons of fat, reserve this for later in the recipe.
Brush each slice of bread (one side) with olive oil. Heat a grill pan to med-high heat and brush oil on the pan. Place bread, oil down, on the grill pan and place something heavy on top in order to get nice grill marks.
Place grilled bread on a foil covered baking sheet coated with cooking spray. Evenly divide cheese and pancetta over bread. Drizzle a small amount of reserved fat from the pancetta over each slice. Place in the oven on the top rack for 7-8 minutes or until cheese is melted. Remove and sprinkle with parsley. Serve immediately while warm and crunchy.