Arugula cream canapés


6 slices of bread
6 pancetta slices
150 g mascarpone
2 handfuls of arugula
25 g Parmesan cheese, grated
1 red onion, minced
1 tomato, diced
2 Tbsp (30 mL) Maison Orphée Organic Extra Virgin Olive oil


Wash and dry the arugula. In a frying pan, cook the arugula in 1 Tbsp of olive oil for 2 minutes. Put the arugula in a mixer with the mascarpone, parmesan, salt and pepper. Mix until you obtain a creamy texture. Reserve in the refrigerator. Remove the bread crust, cut in 4 pieces and roast in a toaster. Put in the oven for 5 minutes. Peel and mince the onion. Wash the tomato and dice. Cut the pancetta in small pieces and cook in the rest of olive oil. Dry the pancetta on absorbent paper. Spread the arugula cream on bread. Place the canapés on a service plate. Top with the pancetta, tomatoes and onion. Serve as an appetizer.