BLACK PEPPER PUMPKIN BUTTER AND PANCETTA ON TOAST

Beth Renzetti

By
@elmotoo

from an Oregon restaurant.

*prep time is cooking the components.
**cook time is assembling.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
about 30 appetizers
Prep:
20 Min
Cook:
10 Min
Method:
Bake

Ingredients

2 can(s)
(15-ounce) pumpkin purée (or 4 cups homemade purée)
3/4 tsp
salt
1 1/4 tsp
pepper
1/3 c
grade b *real* maple syrup
2 Tbsp
unsalted butter
6 oz
thinly sliced pancetta (30 slices)
1
loaf ciabatta bread
2 Tbsp
minced fresh rosemary or 1/4c torn sage leaves
sea salt

Step-By-Step

1To make the pumpkin butter: Cook the pumpkin purée in a medium saucepan set over medium-low heat, stirring frequently, until thickened and reduced to 2½ cups, about 20 minutes. Remove from heat and stir in the salt, pepper, maple syrup and butter. (Pumpkin butter can be made several days in advance and refrigerated. Reheat gently before serving.)
2To make the pancetta: Preheat oven to 450 degrees. Place a cooling rack on a rimmed baking sheet and arrange the pancetta slices on top. Roast pancetta for 5 minutes, turn over with tongs, and cook another 3 to 4 minutes until cooked through and crisp.
3To make the toasts: Set oven to broil. Slice the ciabatta in half lengthwise, then cut crosswise into 1/2-inch-thick slices. Arrange slices on a baking sheet and broil briefly until just beginning to brown (you want the bread warmed and crisped on one side, but still chewy).
4To assemble: Smear about 1 tablespoon of pumpkin purée on each toast. Top with a slice of pancetta and sprinkle with minced rosemary or torn sage leaves and sea salt.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #PNW