Arugula Pesto & Pancetta Toast Recipe – Quick Italian Appetizer

Last Updated on 5 months ago by Neha Deshmukh

Arugula Pesto & Pancetta Toast Recipe – Quick Italian Appetizer

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavourful snack or appetizer that feels a little bit special. This Arugula Pesto & Pancetta Toast is exactly that. I first made this when I was craving something Italian but didn’t have a ton of time, and it’s been a go-to ever since. It’s seriously addictive – the peppery arugula pesto with the salty, crispy pancetta… yum! Let’s get into it.

Why You’ll Love This Recipe

This isn’t your average toast. It’s a delightful combination of textures and tastes. The slight bitterness of the arugula pesto is beautifully balanced by the richness of the parmesan and the saltiness of the pancetta. Plus, it’s incredibly easy and fast to make – perfect for a last-minute get-together or a satisfying solo snack. It takes just 5 minutes to cook and 10 to prepare, serving 4 people. It’s an easy recipe, even for beginner cooks!

Ingredients

Here’s what you’ll need to whip up this delicious toast:

• 4 bread slices
• 1 garlic clove
• Extra-virgin olive oil
• A few fresh mozzarella slices
• 8 pancetta slices
• Coarsely ground black pepper
• Chili flakes (optional)
• 1 cup arugula
• ½ cup cilantro
• 4 walnuts
• 1 garlic clove
• 1 tablespoon lemon juice
• 4 tablespoons extra-virgin olive oil
• ½ cup parmesan cheese
• 1 pinch salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Arugula & Walnut Pesto – a twist on traditional basil pesto: Don’t be scared to swap out basil for arugula! It gives the pesto a lovely peppery kick. Walnuts add a nice earthy flavour and texture. You can use about 85 grams of arugula and 30 grams of walnuts for precise measurements.
• Italian Pancetta: Pancetta is cured pork belly, and it’s so much more flavourful than regular bacon. If you can find it, definitely use it! About 100 grams should do the trick.
• Parmesan Cheese quality: A good quality parmesan makes all the difference. Look for Parmigiano-Reggiano if you can – the flavour is incredible. Around 50 grams is perfect.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the pesto. Blend the arugula, cilantro, walnuts, garlic, lemon juice, olive oil, parmesan, and salt in a food processor until smooth. Feel free to leave it slightly chunky if you prefer – I do!
2. Preheat your broiler. Arrange the bread slices on a baking sheet, drizzle with olive oil, and broil for about 4 minutes, or until golden brown. Keep a close eye on it – it can burn quickly!
3. While the bread is toasting, pan-fry the pancetta slices for about 30 seconds per side, until they’re beautifully crispy. Drain on paper towels.
4. Once the toast is golden, rub a cut garlic clove over the warm bread slices. This adds a subtle garlic flavour that’s just divine.
5. Spread a generous layer of the arugula pesto on each slice of toast. Top with mozzarella slices and crispy pancetta.
6. Finish with a generous grind of black pepper and a sprinkle of chili flakes if you like a little heat. Serve immediately and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying the pancetta. Work in batches if necessary to ensure it gets nice and crispy.
• For a more intense garlic flavour, use roasted garlic in the pesto.
• If your pesto is too thick, add a little more olive oil to thin it out.

Variations

This recipe is super versatile! Here are a few ideas to spice things up:

• Spice Level: Mild to Spicy with Chili Flakes: My family loves a good kick, so we always add chili flakes. But feel free to leave them out if you prefer a milder flavour.
• Gluten-Free Bread Option: If you’re gluten-free, simply use your favourite gluten-free bread.
• Vegan Pesto Adaptation – nutritional yeast instead of parmesan: My friend Sarah is vegan, and she makes an amazing pesto using nutritional yeast instead of parmesan. It’s a great substitute!

Serving Suggestions

This Arugula Pesto & Pancetta Toast is perfect as:

• A quick and easy appetizer for guests.
• A light lunch with a side salad.
• A satisfying snack on a lazy afternoon.
• Paired with a glass of crisp white wine or sparkling water.

Storage Instructions

This toast is best served immediately. The pesto can be stored in an airtight container in the refrigerator for up to 3 days. The crispy pancetta is best used right away, but can be stored in an airtight container for a day or two, though it will lose some of its crispness.

FAQs

Let’s answer some common questions:

• Is this toast best served immediately? Absolutely! The toast will get soggy if it sits for too long.
• Can I make the pesto ahead of time? Yes, you can! The pesto will keep in the fridge for up to 3 days.
• What kind of bread works best for this recipe? A crusty Italian or sourdough bread works beautifully.
• Can I substitute the pancetta with another meat? You can use bacon if you can’t find pancetta, but the flavour won’t be quite the same. Prosciutto is another good option.
• How can I adjust the saltiness of the pesto? Start with a pinch of salt and add more to taste. Remember that parmesan cheese is already quite salty.