Truffle Potato Mousse & Crispy Pancetta Crostini

Ingredients

• •small baguette, sliced into 1/2-inch thick rounds
• •tablespoons extra virgin olive oil
• •oz Yukon Gold potatoes, peeled and cubed
• •tablespoons unsalted butter
• •tablespoons heavy cream
• •teaspoon white truffle oil
• •oz pancetta, finely diced
• •tablespoon fresh chives, finely minced
• •Sea salt and freshly ground black pepper to taste

Prep Steps

1. 1Preheat your oven to 375°F (190°C). Brush both sides of the baguette slices with olive oil and toast for 8 minutes
2. 2minutes, or until lightly golden and crisp. Set aside.
3. 3Place the diced pancetta in a small skillet over medium heat and cook until it is golden brown and crispy. Remove the pancetta with a slotted spoon and drain on a paper towel, reserving the rendered fat.
4. 4Boil or steam the cubed potatoes until they are very tender. Drain them thoroughly, then mash or pass them through a ricer. Stir in the butter, heavy cream, truffle oil, and a pinch of salt and pepper until the mixture is perfectly smooth and creamy like a mousse.
5. 5To assemble, spread a generous spoonful of the warm truffle potato mousse onto each crostini. Top with a sprinkle of the crispy pancetta and a garnish of fresh chives. Serve immediately.