Pancetta & Mushroom Tomato Bites Appetizer
Pancetta & Mushroom Tomato Bites Appetizer came to be when I saw a stuffed pepper picture without my glasses and thought it was a tomato. After reading the recipe I was disappointed and decided I needed to create one with some flavors I loved. I served these with my Painless Eggplant Parmesan. Eat them fresh from the oven, room temperature after dinner, and even cold from the fridge! They are super delicious any way!
I love the flavor of pancetta and I love mushrooms. Add in the slight flavor of the sage and you have an amazing flavor combination. I will be making these to take to an upcoming party. These look great and are easy to make up a bunch of them. What an impressive looking appetizer and its really simple! Pancetta & MushroomTomato Bites are a perfect savory treat.
My Pancetta & MushroomTomato Bites Appetizer recipe is a fast! It took about 15 minutes beginning to end. That is pretty fast. In the ingredients I mention that I used a Wild Mushroom and Sage infused oil. It brings and amazing flavor to this dish! I recommend ordering it. Although Third Street Oil and Vinegar is in Oregon, it ships all over, and has fast shipping too! If you don’t want to use that just use a quality olive oil.
Pancetta & Mushroom Tomato Bites Appetizer Recipe
Ingredients:
2 Pounds Campari Tomatoes
4 ounces baby Bella mushrooms, finely Chopped
2 tablespoons shallot, finely chopped
1 clove garlic, minced
4 tablespoons olive oil, (I used wild mushroom and sage infused)
1/4 pound Pancetta cooked crisp, chopped
1 cup Pastina (little star pasta)
2 cup chicken broth
2 tablespoon red wine
1 teaspoon fresh sage, chopped
Directions:
Cut a hole around the top of the tomato. Scoop out the insides, I used a melon baller to get it out easily. Use the insides of the tomato in a soup, dinner, or freeze for later.
In a skillet over medium high heat add 2 tablespoons of the olive oil. Add the shallots and garlic. Cook until almost translucent. Add the mushrooms and cook until soft. Remove from pan.
Add the remaining 2 tablespoons of olive oil and the pastina. Cook for 1 minutes. Pour in the wine and chicken broth. Cook for 7-10 minutes or until pasta is al dente. Stir in the shallot and mushroom mixture and sage. 
Scoop tomato shells full of the Pancetta & Mushroom mixture. Set in a lightly oiled cookie sheet. top with a slice of parmesan and broil on high just long enough to melt the cheese a little. Remove and enjoy! These are also great cold or room temperature so don’t worry if you made them to early.
- 2 Pounds Campari Tomatoes
- 4 ounces baby Bella mushrooms, finely Chopped
- 2 tablespoons shallot, finely chopped
- 1 clove garlic, minced
- 4 tablespoons olive oil, (I used wild mushroom and sage infused)
- 1/4 pound Pancetta cooked crisp, chopped
- 1 cup Pastina (little star pasta)
- 2 cup chicken broth
- 2 tablespoon red wine
- 1 teaspoon fresh sage, chopped
- Cut a hole around the top of the tomato. Scoop out the insides, I used a melon baller to get it out easily. Use the insides of the tomato in a soup, dinner, or freeze for later.
- In a skillet over medium high heat add 2 tablespoons of the olive oil. Add the shallots and garlic. Cook until almost translucent. Add the mushrooms and cook until soft. Remove from pan.
- Add the remaining 2 tablespoons of olive oil and the pastina. Cook for 1 minutes. Pour in the wine and chicken broth. Cook for 7-10 minutes or until pasta is al dente. Stir in the shallot and mushroom mixture and sage.
- Scoop tomato shells full of the Pancetta & Mushroom mixture. Set in a lightly oiled cookie sheet. top with a slice of parmesan and broil on high just long enough to melt the cheese a little. Remove and enjoy! These are also great cold or room temperature so don’t worry if you made them to early.
