Each bite balances rich, salty, and fresh flavours, it's the perfect harmony of comfort and elegance. Whether served as a generous starter or a light meal, this crostini delivers a touch of indulgence in every mouthful.

Serves 4

• 8 slices of crusty bread (sourdough or ciabatta work well) 
• 200g D’Orsogna Rolled Pancetta, sliced into rounds 
• 1 x 400g can of cannellini beans, drained and rinsed 
• 1 small bunch cavolo nero (about 150g), thick stems removed, leaves shredded 
• 2 garlic cloves, peeled 
• 60 ml Extra virgin olive oil 
• Salt and pepper, to taste 
• Zest of 1 lemon 
• 1-2 tablespoon of Mazzetti Apple Cider Vinegar 
• 200g Floridia Stracciatella cheese  
• Chilli flakes  

1. Place an Essteele large frying pan over medium heat. Add 1 tablespoon of extra-virgin olive oil, the pancetta slices in a single layer and cook until golden and crisp, turning as needed. Once crisp, remove and set aside on a paper towel, keeping the fat in the pan.   
2. To the pan with the pancetta fat, add chilli flakes, drained cannalini beans & shredded cavolo nero. Stir lightly for 3–5 minutes so the greens wilt. Season with salt and pepper, then add the vinegar. Remove from the heat and set aside.    
3. In a grill pan, lightly oil and grill the bread slices on both sides until golden and slightly charred. While still hot, rub each slice with a cut clove of garlic.   
4. To assemble, spoon a generous amount of stracciatella onto each grilled bread slice. Top with the warm beans and wilted cavolo nero mixture, then finish with crispy pancetta and a sprinkle of lemon zest. Drizzle with a little olive oil just before serving.