Crostini as a hearty snack: mascarpone, lightly seasoned with pepper, enhances the aroma of crispy pancetta and luxuriously embraces the slightly bitter taste of olives. How can you resist?

Difficulty: Very Easy
Preparation: 10 minutes

Ingredients for 10-12 crostini

• Rustic bread, sliced
• 250 g Optimus Mascarpone
• 200 g sliced pancetta
• 50 g pitted black olives
• Pepper, to taste

Method

Slice the bread into regular shapes and toast it on a griddle to your preferred level of crispiness.

Heat a pan until warm but not too hot. Place the pancetta slices in the pan, turning them quickly as soon as they begin to wrinkle. When they start to brown, place the pancetta on paper towels to drain the excess fat.

Chop the olives finely.

Spread a generous spoonful of mascarpone on each crostino, then top with a slice of pancetta on top.

Sprinkle with the chopped olives and finish with a delicate pinch of pepper.

Your crostini are ready, enjoy!