Owl Hill: Pimento Cheese & Pancetta Crostini

Our September 13th show featured a visit from Owl Hill Provisions in Hershey, PA—-a partnership between PSU Alums Rex Yeisley (veteran of NYC Restaurants Smith & Wollensky & P.J. Clarke’s) and Scott Paterno. They shared some recipes with us.

Owl Hill Pimento Cheese and Pancetta Crostini 

Ingredients:

Pimento Cheese at room temperature

8 ounces pancetta sliced thin

Pickled red onions

Foccacia bread sliced into ½ inch thick slices

Olive oil for brushing

Instructions:

Step 1:  Pre-heat oven to 350 degrees.  Arrange bread on cookie sheets lined with release foil and lightly brush one side with olive oil.  Toast the bread in the oven for 5-7 minutes or until light golden brown.  Remove from the oven and let cool.

Step 2:  Cook pancetta on a griddle and drain on paper towels.  

Step 3:  Spread pimento cheese on cooled bread pieces and top with pickled onions and pancetta.  (this can be done up to 24 hours before use if refrigerated; remove the assembled crostini 30-40 minutes before step 4). 

Step 4:  bake assembled crostini in a 350 degree oven for 5-8 minutes, until the cheese is gooey.

Owl Hill Pimento Cheese

Ingredients:

6 ounce block of yellow American, freshly shredded

4 ounces of smoked cheddar, freshly shredded

4ounces of cream cheese, softened

1 tbsp of mayo

Several dashes of Crystal hot sauce

Fresh ground pepper to taste

8 oz Pimentos, drained

Instructions:

Combine all ingredients in a metal bowl and mix thoroughly.  Refrigerate for up to 3 weeks.