Recipe Summary

20 mins
45 mins
2 mins
1 hr 7 mins
16 pieces


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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; fat 8g; cholesterol 5mg; saturated fat 2g; carbohydrates 17g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 4g; vitamin a 583.1IU; vitamin c 8.9mg; thiamin 0.2mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.1mg; folate 64.5mcg; sodium 390mg; potassium 187mg; calcium 30.3mg; iron 1.1mg.