Pancetta chips, with cheese and pistachio salsa.


12 servings


5 minutes


5 minutes

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  • 180 ml (3/4 cup) of La Tomme du Haut-Richelieu cheese, diced
  • 80 ml (1/3 cup) chopped raw pistachios
  • 30 ml (2 tbsp) finely chopped green shallot
  • Salt and pepper
  • Pomegranate arils, to taste
  • Commercial Balsamic Glaze, to taste (find it in the row of vinegar in your supermarket)


  1. Put the pancetta slices of on a baking sheets, covered with parchment paper.
  2. Bake in the oven at 190°C (375 °F) during 15 minutes (return it after 10 minutes).
  3. In a bowl, mix togheter all the salsa ingredients.
  4. In a presentation plate, place the pancetta chips.
  5. Garnish with the salsa.
  6. Add the pomegrenade arils and the balsamic glaze.

Developped recipe by Le carnet de MC.

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