Iceberg, pancetta and soft-boiled egg crostini

Name: Iceberg, pancetta and soft-boiled egg crostini recipe
Yield: 8
Ingredients: 8 thick slices (about 1.5cm thick) sourdough bread; 1/3 cup (80ml) extra virgin olive oil; Finely grated zest of 1/2 lemon; 1 garlic clove, finely grated; 1/4 cup (20g) finely grated parmesan, plus extra shaved parmesan to serve; 8 slices round pancetta; 6 eggs, room temperature; 1/2 small iceberg lettuce, soft outer leaves discarded, shredded; Anchovies (optional), to serve; Finely chopped chives & flat-leaf parsley, to serve; 1 egg yolk; 1/4 cup (20g) finely grated parmesan; 4 anchovies in oil, drained; 1 tsp each Dijon mustard & Worcestershire sauce; 1 garlic clove, chopped; Juice of 1/2 lemon; 1/2 cup (125ml) extra virgin olive oil

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by Emma Knowles

Dec 07, 2020

This iceberg, pancetta and egg crostini is the ultimate caesar sandwich. All the ingredients of a caesar salad, but with much more bread.

8 thick slices (about 1.5cm thick) sourdough bread
1/3 cup (80ml) extra virgin olive oil
Finely grated zest of 1/2 lemon
1 garlic clove, finely grated
1/4 cup (20g) finely grated parmesan, plus extra shaved parmesan to serve
8 slices round pancetta
6 eggs, room temperature
1/2 small iceberg lettuce, soft outer leaves discarded, shredded
Anchovies (optional), to serve
Finely chopped chives & flat-leaf parsley, to serve

Caesar dressing

1 egg yolk
1/4 cup (20g) finely grated parmesan
4 anchovies in oil, drained
1 tsp each Dijon mustard & Worcestershire sauce
1 garlic clove, chopped
Juice of 1/2 lemon
1/2 cup (125ml) extra virgin olive oil

Method

1.

Preheat oven to 180°C. Place bread slices on a baking tray lined with baking paper. Combine oil, lemon zest and garlic in a small bowl, and season to taste. Drizzle over both sides of bread slices, then top each with a little parmesan. Bake for 10-12 minutes until golden brown and toasted, set aside.
2.

Meanwhile, place pancetta slices on a separate baking tray lined with baking paper and bake for 8-10 minutes until crisp. Set aside to cool then break into pieces.
3.

Meanwhile, cook eggs in a saucepan of boiling water for 6 1/2 minutes for soft yolks. Refresh under cold running water and peel.
4.

For the caesar dressing, place egg yolk, parmesan, anchovies, mustard and Worcestershire sauce, garlic and lemon juice in a small food processor and whiz to combine. Gradually add oil in a thin steady stream to emulsify, then season to taste.
5.

Spread each crostini with a little dressing. Arrange lettuce on the crostini with pancetta and egg. Thin the remaining dressing with a little hot water to drizzling consistency. Drizzle over crostini and scatter with anchovies, chives, parsley and shaved parmesan. Season to taste and serve immediately.