BREAD CROSTONI with PANCETTA and ZUCCHINI, an easy and quick recipe perfect for both lunch and dinner, also great as an appetizer using simple, flavorful ingredients.
The bread crostoni with pancetta and zucchini are truly delightful, perfect when you have little time available or don’t feel like cooking much; they are a delicious option that will surely please.
The recipe for the bread crostoni with pancetta and zucchini is very simple: cook the zucchini first — in a pan, in the oven, or in an air fryer — then the bread, and finally assemble by adding provola and pancetta.
Rustic bread is ideal but you can use any type; baguettes also work great for bite-sized crostini to serve as an appetizer.
Join me in the kitchen — today we have bread crostoni with pancetta and zucchini.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 10 Minutes
- Portions: 2 pieces
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 2 slices rustic bread
- 3 oz zucchini
- 3 oz smoked provola cheese
- 2 oz sweet pancetta
Steps
Cut the zucchini into small pieces and cook them in a pan or in the air fryer with a drizzle of oil at 356°F for 5 minutes.
Slice two pieces of bread, not too thick; brush with oil and cook under the oven grill for a few minutes or in the air fryer at 356°F for 5 minutes.
Fill the bread with the zucchini, provola and diced pancetta, brush with oil and return to the oven or air fryer at 356°F for 4–5 minutes.
Enjoy your meal
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BREAD CROSTONI with PANCETTA and ZUCCHINI
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FAQ (Questions and Answers) BREAD CROSTONI with PANCETTA and ZUCCHINI
Can I prepare the bread crostoni with pancetta and zucchini in advance?
Certainly! Avoid melting the provola ahead of time; when you are ready to serve, briefly reheat them under the oven grill or in the air fryer.
How can I replace the pancetta?
You can use pancetta, salami, mortadella, or a mix of cured meats if you prefer.
