These delicious mouthfuls of almonds, pancetta, roasted red pepper and grated cheese sit on a bread base and are topped with a pomegranate seeds to add a little sweetness. They can be made in advance and stored in the fridge, when ready to cook they go they go into the roasting oven where the bases toast and the tops brown.

Ingredients: • 2 baguettes, part-baked cooked • Butter, about 25g • 60g pancetta cubes • 50g nibbed or chopped almonds • 150g grated cheese • 110g mayonnaise • 2 spring onions, fi nely sliced • Ground black pepper • Pomegranate seeds • Rocket



Method:

1. Cut each baguette into 12 slices and butter one side. Place the slices, butter side down, on a Bake-O-Glide® lined AGA Hard Anodised Baking Tray.
2. Dry fry the pancetta cubes in an 24cm AGA Cast Aluminium Fry Pan on the simmering plate until they are crisp and golden, add the almonds and cook for a further 3-4 minutes until they are golden. Tip into a basin and allow to cool.
3. Mix together all the topping ingredients and divide between the slices of bread.
4. Place the baking tray onto the fl oor of the roasting oven (AGA eR7, AGA60 and AGA eR3 owners use the fl oor grid) and cook for about 8-10 minutes until the topping has melted and the crostini are golden brown. If they are cooked on the base but you prefer more top browning then move the baking tray up to the second runners for 2 minutes.
5. Serve garnished with rocket and pomegranate seeds.

Remove the pancetta to make these suitable for vegetarians. For coeliacs, use gluten-free bread and check the mayonnaise does not contain gluten.