Pesto Chicken Bruschetta

I couldn’t stop eating these once they were done, there’s just something about the crunchy bits of pan-fried pancetta on top of an herbed pan-fried chicken breast, fresh pesto, Parmesan cheese, and tomato-grated toast. Yep, you basically make toast and scrape a cut tomato across the top so the soft pulp of the tomato is encased in the stiff air pockets of the toast, softening it slightly and leaving behind a deliciously concentrated, fresh tomato flavor. These guys are perfect for entertaining as they make a stunning presentation, and taste just as good as they look. • makes about 14 bruschetta

3 tablespoons extra virgin olive oil
4 ounces pancetta, cut into ½-inch cubes
½ pound boneless skinless chicken breast (about 1)
½ teaspoon kosher salt
½ teaspoon freshly cracked black pepper
½ teaspoon dried basil
1 thin baguette, cut into 14 (½-inch-thick) slices
3 small ripe tomatoes
½ cup pesto, or store-bought
2 ounces thickly shaved Parmesan cheese

Preheat the oven to 375°F.

Heat 1 tablespoon of the olive oil in a small frying pan over medium-high heat. Add the pancetta and cook, stirring occasionally, until lightly crispy, about 4 minutes. Remove the pancetta with a slotted spoon and set aside on a plate lined with paper towels.

Coat the chicken with the salt, pepper, and basil. Place in the oil remaining in the frying pan and cook over medium heat until lightly golden on both sides and cooked through, 6 to 7 minutes per side. Remove from the pan and set aside to cool. Cut the chicken into 1-inch-thick strips that are roughly 3 inches in length.

Use a pastry brush to brush the remaining 2 tablespoons olive oil onto the baguette slices. Arrange them in a flat even layer on a baking sheet and bake for about 15 minutes, until lightly toasted and golden around the edges.

Cut 1 of the tomatoes in half and gently scrape the exposed side against the tops of the warm toasted bread. Dice the remaining tomatoes and set aside.

Spread about 1 heaping tablespoon of the pesto across each baguette and place a Parmesan shaving on top. Place a chicken strip on the Parmesan and sprinkle with a generous pinch of the pancetta and diced tomatoes. Serve immediately.