Mushroom pancetta crostini
The earthiness of the mushrooms and the smokiness of the pancetta work beautifully with our Russian River Pinot Noir in this easy recipe.
One baguette, sliced thin on the bias
One tablespoon olive oil
4 ounces pancetta, chopped fine
12 ounces shiitake mushrooms, sliced thin
One small shallot shallot, peeled and finely diced
One teaspoon fresh chopped thyme
Spead baguette slices on a cookie sheet and bake at 375 degrees until golden brown.
Saute pancetta in olive oil until fat is rendered. Add mushrooms and shallots, sauteing until cooked through. Add thyme and fresh pepper.
Spoon mushroom mixture onto baguette slices and serve garnished with more thyme.
Serve with HANNA's Pinot Noir