One of the things we learned at the cooking class we took in Tuscany was crostinis. Easy to make and great for a light meal or starters. My husband makes amazing bread and he did up the baguettes for this. Unfortunately I was at work so I don’t have any photos. When I make them I will do a post.
To start I gathered some fresh rosemary from the garden.
Then I chopped up some bacon and onion. The bacon is nitrate free that we can get at our grocery store.
I start rendering the bacon first, once there is enough bacon fat I through in the onions and rosemary to cook through. To deglaze the pan and add flavour I usually splash in a bit of white balsamic vinegar. It’s not real balsamic obviously but that’s what it says on the label. I got distracted and splashed in dry sherry instead. Fortunately it worked just as well.
While this is cooking put some olive oil on the sliced bread and toast. Top the crostini and enjoy!
I usually do a decent batch of this because it is so delicious. This is very good paired with a chablis or pinot grigio.