Inspiration can come from anywhere or anyone. This week’s Friday Night Bites came from someone I completely admire for their artistic flare, creativeness, abounding talent and is at the same time, a completely real person. This person is Paul Lowe and you might know him better as Sweet Paul. I was first introduced to this culinary and artistic master by way of his online magazine and blog called Sweet Paul If you have not had the pleasure of feasting through the online couture of food and styling, then I highly encourage you to take a few moments in your day to simply have a visual feast.
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I am excited to purchase his new book – Sweet Paul Eat &Make where he brings his love of food and crafts together. He brings to life great recipes and clever projects together in one book that are extremely approachable for anyone. He has a philosophy that is quite simple – take a few great ingredients, make it easy and the results are amazing.
I found this recipe while browsing through Pinterest after a long day at the office and just knew that I had to make ASAP. Well that time is now and just in time for this weeks installment of Friday Night Bites. As great as Paul’s recipe is, I had to put my own twist on it by substituting the pancetta for bacon. I do adore pancetta but had bacon in the refrigerator, so why not just go with it. With English peas in season, these were perfect for this appetizer. I added a touch of Fleur de Sel to the top of each one and it just added that something extra that completed this divine little appetizer. A great pairing to accompany would be either a nice Pinot Noir or a dry Riesling. Cheers to the weekend!
English Pea and Bacon Crostini
8 Slices of Bacon, cooked until crispy
½ Cup Fresh English Peas
Fleur de Sel
½ Cup Whole milk ricotta
12 Slices of baguette
Fresh basil leaves
Brush each slice of the baguette with olive oil and lightly sprinkle salt on one side. Place onto a cookie sheet and bake at 350 degrees until golden brown – about 7 to 10 minutes. Remove and let cool.
Spread about a tablespoon of the ricotta on each Crostini. Break apart the cooked bacon into small pieces and place on top of each Crostini. Divide the English peas across all of the Crostinis. Place a few basil leaves on each Crostini and drizzle with a touch of olive oil and sprinkle with a pinch of Fleur de Sel. Serve and enjoy!