The Chew: Italian Bacon & Egg Bruschetta Recipe

The Chew: Italian Bacon & Egg Bruschetta

David Muir, of ABC News, joined Mario Batali on The Chew, to help prepare an Italian Bacon and Egg Bruschetta. The theme for the episode was a summer picnic, and while David remembered going to the lake a lot during his childhood, he admitted he wasn’t much of a cook these days. Despite his incredibly busy schedule, David didn’t seem to spend a lot of time in the kitchen. Nevertheless, the man with the voice we all know and love did a wonderful job helping Mario, even if he did get a bit of the pesto all over himself!

These tasty bite-sized picnic treats were perfect for anyone who wants a heartier dish to munch on during their picnic! To get the recipe, click next page.

The Chew: Italian Bacon & Egg Bruschetta Recipe Ingredients

• 2 tbsp extra-virgin olive oil
• pinch chili flakes
• kosher salt & freshly ground black pepper
• 1 baguette – sliced 1/2-inch-thick on a bias
• 8 oz pancetta – 1/4-inch-thick slices
• 1 large jar pickles

For the Arugula Pesto:

• 1/2 C basil leaves
• 2 tbsp walnuts – toasted
• 1/4 C pecorino romano cheese – grated
• kosher salt & freshly ground black pepper
• 2 C baby arugula
• 2 cloves garlic – peeled
• 1/4 C extra-virgin olive oil
• 6 large eggs

The Chew: Italian Bacon & Egg Bruschetta Recipe Directions

1. Preheat a grill or grill pan to medium-high heat
2. Spread olive oil over all sides of the baguette slices, then season with salt and pepper
3. Grill the baguette slices on both sides until charred to your liking, then remove and set aside

For the Soft-Boiled Pickled Eggs:

1. Bring a medium-sized pot of water to a boil
2. Add the eggs and cook for 5-7 minutes, then immediately dunk the eggs in an ice bath
3. When the eggs are completely cool, peel them
4. Remove the pickled from the pickle jar and save for another time
5. Add the eggs to the pickle jar with a pinch of chili flakes, then close the jar and let it sit for at least 15 minutes

For the Arugula Pesto:

1. In the bowl of a food processor, combine the basil, arugula, walnuts, and garlic
2. Pulse until almost blended
3. While the food processor is running, pour in the olive oil and blend until combined
4. Add in the grated Pecorino Romano, then pulse a few more times to mix
5. Season with salt and pepper

For the Pancetta:

1. Put the pancetta in a nonstick pan in a single layer
2. Heat over medium-high heat
3. Cook until crispy on both sides
4. Remove to a paper towel-lined plate
5. Continue with the rest of the pancetta

To Serve:

1. Spread some of the arugula pesto on top of a piece of grilled bread
2. Top with a piece of the pancetta, then half a pickled soft-boiled egg