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Ingredients

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Directions

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  • Preheat oven to 450 degrees F. Arrange tomato halves, cut sides up, in a foil-lined 15x10x1-inch baking pan. Sprinkle with oregano and salt; drizzle with the 1/4 cup olive oil. Roast tomatoes, uncovered, for 45 minutes or until browned and shriveled. Remove and cool. Coarsely chop the tomatoes. Place in a medium bowl and stir in parsley; set aside.

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  • Preheat broiler. Cut each slice of pancetta into thirds. Arrange pancetta on the rack of an unheated broiler pan. Broil 3 to 4 inches from the heat for 2 to 3 minutes or just until golden and crisp, turning once. Set aside.

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  • Cut the loaf of bread in half lengthwise. Drizzle the cut sides of each half with the 2 tablespoons olive oil. Cut each half of the bread crosswise into 8 slices. Top slices with tomato mixture and pancetta. Makes 16 pieces.

Nutrition Facts

159 calories; 8 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 4 g monounsaturated fat; 5 mg cholesterol; 390 mg sodium. 187 mg potassium; 17 g carbohydrates; 2 g fiber; 2 g sugar; 4 g protein; 583 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 65 mcg folate; 0 mcg vitamin b12; 30 mg calcium; 1 mg iron;

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